Saffron Vanilla Risotto with Garlic

In a wide saucepan, sauté the diced onion in the olive oil at a low temperature until translucent. Add the long-grain rice and sweat until the rice grains are translucent.

Extinguish with the white wine and reduce the liquid. Stirring frequently (*), pour a little chicken stock and reduce at low temperature until the rice grains are soft after fifteen to twenty minutes, but still have bite.

After a good fifteen min, add garlic, ginger, saffron, vanilla bean and lemon zest to the risotto form. Once the long grain rice is ready, remove all the whole spices again.

Season the saffron risotto with salt and cayenne pepper, fold in the butter and parmesan and bring to the table on the spot.

(*) When preparing risotto, always pour only a little hot liquid so as not to interrupt the cooking process. Only when the rice grains have completely absorbed the liquid, pour clear soup a second time.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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