Preparation
Finely chop the onion and sauté it in the butter until soft.
Soak the saffron in a small container with a little broth.
Add the rice and stir until it becomes translucent. Deglaze with white wine.
Gradually pour in the hot vegetable broth and saffron broth, and cook over low heat until the liquid has mostly evaporated.
After about 20 minutes, remove the pan from the heat; the risotto should still be fairly liquid.
Stir in the Gruyère double cream, grated Vacherin Fribourgeois AOP, and butter. Season with salt and pepper and mix well.
Serve the risotto piping hot on a flat plate. Traditionally, the risotto is gently pressed down by tapping under the plate. This technique prevents it from continuing to cook too long on the plate and keeps it from becoming mushy. Enjoy starting from the edge, which cools faster.
For 4 people
Preparation : 15 min
Cooking : 20 min
Ingredients and products
- 1 chopped onion
- 50 g cheese-maker’s butter
- 10–15 Fribourg saffron threads
- 8 dl vegetable broth
- 400 g Vully risotto rice
- 1 dl Vully AOC wine, for example Chasselas
- 2 dl double cream from Gruyère
- 150 g grated Vacherin Fribourgeois AOP
- 30 g cheese-maker’s butter
