Carrot and saffron risotto

45 min
Primi Piatti


  • 320 g Carnaroli rice
  • 200 g Orogel Carrot Rounds
  • 80 ml white wine
  • 1 lt vegetable stock
  • half onion
  • butter to taste
  • grated Parmigiano Reggiano
  • extra virgin olive oil to taste


  1. Cut the onion into dices and pan-fry in extra virgin olive oil. Add the rice, make it toast, then simmer with the wine and stir until wine is absorbed. Then, start adding some vegetable stock. Cook over moderate heat stirring often.
  2. Meanwhile, sauté the carrots in a pan for a few minutes and cut them into dices.
  3. Halfway through the cooking, add saffron and carrots and let it cook stirring often.
  4. When the rice is ready, cream the risotto with cold butter and grated Parmigiano.

Orogel Società Cooperativa Agricola

Sede Legale Via Dismano, 2830 47522 Cesena (FC) - Italy

Service number 800 286660

P.I. 00800010407

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