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Saffron risotto
The Sunday yellow risotto, entirely in the Thermomix bowl: toasted rice, saffron dissolved in hot water and a final stir with butter and Parmesan.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- White rice, raw 320 g
- Fresh onion 50 g
- Butter, salted 60 g 30 g to saute, 30 g to finish
- White table wine 80 g
- Saffron 0.5 g in threads
- Parmesan, hard 80 g grated
- Water 1200 g hot
- Fine salt 6 g
Steps
-
1 Chop the onion. Bimby
5 sec · speed 5
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2 Add 30 g of butter and saute the onion, without the measuring cup. Bimby
3 min · 100 °C · speed 1 · reverse
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3 Add the rice and toast it. Bimby
3 min · 100 °C · speed 1 · reverse
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4 Deglaze with the wine. Bimby
1 min · 100 °C · speed 1 · reverse
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5 Dissolve the saffron in the hot water, pour it into the bowl with the salt and cook. Bimby
16 min · 100 °C · speed 1 · reverse
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6 Stir in the remaining butter and the Parmesan. Bimby
1 min · speed 1 · reverse
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 495 kcal | 132 kcal |
| Protein | 12.7 g | 3.4 g |
| Carbohydrate | 65.7 g | 17.5 g |
| Sugars | 0.7 g | 0.2 g |
| Fat | 17.7 g | 4.7 g |
| of which saturates | 10.8 g | 2.9 g |
| Fibre | 0.2 g | 0.1 g |
| Salt | 2.34 g | 0.62 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.