Saffron risotto with Wagyu minced meat
Tasty and gourmet recipe: risotto with saffron and minced meat
Saffron risotto is a classic and timeless dish, but if we add minced Wagyu meat, a 75% crossbreed, born and raised in our family company soc. agr. F.lli Assanelli, which we also find in the Wagyu Tasting Box , the recipe becomes truly gourmet. A very tasty and nutritious dish that everyone will like, thanks to the addition of beef which transforms it into a real single dish, ideal for both dinner and lunch: useful if we have little time to cook and not think per second.
A very simple, tasty and nutritious dish thanks to the minced beef, with the typical spicy scent of saffron and a golden color which also makes the risotto very pleasant to the eye: a pleasure for the throat and the eyes. A typical recipe from Lombardy but which is highly appreciated throughout Italy and the world, thanks to the combination of a quality spice, the simplicity of production and the quality of Waguy minced meat . If you then buy certified Italian meat from your online butcher shop that comes from a company that pays a lot of attention to the care and breeding of raw materials, goodness is guaranteed. Let's discover this delicious recipe.
The gourmet recipe
Ingredients for 4 people
- 320 g of rice (Carnaroli or whatever you prefer)
- 250g of minced wagyu meat
- 60 g of butter
- 30 g of grated Parmigiano Reggiano
- 1 onion
- 1 glass of white wine
- 1 liter of meat broth ( Box for boiled meat or broth )
- 1 sachet of saffron or fresh pistils
- Salt and Pepper To Taste
Procedure for saffron risotto with Wagyu minced meat
Peel and finely chop the onion and sauté it over a low heat in a pan with some butter. As soon as it is browned, add the Wagyu minced meat , some salt and let it brown gently. Now add the Carnaroli rice and let it dry toast for 2/3 minutes.
As soon as the rice is toasted, add the white wine and let it evaporate completely. Let's now start cooking with the boiling meat broth, add one ladle at a time and keep everything stirred often over a low heat. Remember to add meat broth only when the previous one has evaporated, to ensure super homogeneous cooking.
When the rice is almost cooked, dissolve the saffron in a glass of very hot broth, let it rest for half a minute and add it to the risotto. Continuing to mix, turn off the heat, add a part of the grated Parmesan cheese, a knob of butter, some pepper and let it rest for at least 3 minutes. Serve hot with a sprinkling of saffron and some grated walnuts: mouth-watering.
