Saffron risotto, star anise in the stock
Ingredients
- 320 g carnaroli
- 1 l hen stock
- one star anise
- saffron threads infused in warm water
- parmesan
- butter, a little
Method
- The stock takes the star for ten minutes, then the star comes out.
- Toast the rice, deglaze, add stock. Halfway, the infused saffron.
- A short mantecatura: parmesan, a knob of butter. Never too much.