Step by Step Instructions
- Step 1: Heat olive oil in a saucepan, sauté the rice, onion and garlic for 1'.
- Step 2: Pour in the wine and cook until it has been absorbed.
- Step 3: Add the saffron and pour in the stock gradually cooking on medium heat until the rice has boiled. Do not overcook the rice, the risotto has to be gooey while at the same time, keeping its juices.
- Step 4: Combine the butter, cheese, salt, pepper and serve immediately.
Ingredient List
- 250g greek carolina rice
- 700ml chicken stock
- half an onion - finely chopped
- 1 clove of garlic
- 150ml white wine
- 30ml extra virgin olive oil
- 40g butter
- 50g oil matured gruyere cheese
- 0,10g red saffron powder
- salt
- ground black pepper