Penne with Saffron Risotto Style
This super simple recipe is delicious and impressive at the same time.
The trick is to keep stirring .
Here’s what you need
1/2 kg of pasta penne type ( the smaller the better) , 250 grams (1 cup) ricotta cheese , 150 grams (6 tbsp) grated Parmesan cheese , half a liter ( 2 cups) of hot vegetable broth , 2 cups dry white wine , 1 shallot 4 tablespoons extra virgin olive oil, half a teaspoon of zaffron .
First of all well chop the shallot , then put it to fry in a nonstick pan in which you have warmed up the oil.
After a few minutes, when the shallot begins to brown (it should not darken ! ) add the penne and stir for a few minutes.
Add 2 glasses of wine and let it evaporate , stirring constantly .
As soon as the pasta is al dente ( cooking time varies depending on the type of pasta you use) turn off the heat an , stirring constantly , add the ricotta first, then the zaffron and last but not least the grated Parmesan cheese.
You will get a fantastic and tasty cream that will dress the pasta.
Just serve it, buon appetito and enjoy it!