The Ausker Pressure Cooking - Live Cooking Risotto with saffron скачать в хорошем качестве

The Ausker Pressure Cooking - Live Cooking Risotto with saffron

Watch Nicolò, head of R&D at Ausker, cooking of one of the most iconic Italian recipes: risotto allo zafferano (risotto with saffron). Learn how to master the Ausker Pressure Cooker and make an amazing and authentic Italian risotto. Ingredients (per serving): 100gr Riso Carnaroli or Arborio 270ml vegetable stock 50gr onion, diced 100ml white wine of choice 0,15gr saffron (1 sachet) 50gr cold butter, cubed 50gr cold Parmigiano Reggiano, grated 1. Toast the rice with no added fat, until grains become translucent 2. Deglaze with white wine for 30/40 seconds 3. Add the stock and the onion 4. Cover with the pressure lid, and set on Level 2 5. Cook for 8 minutes for an "al dente" rice grain 6. When the time is up switch off the stove and turn the knob to level 0 and let the Pressure Cooker vent until the red valve goes down. Now you can open it safely 7. Open the lid, add butter and Parmigiano, and stir vigorously for 1 minute 8. Serve and enjoy!