Saffron risotto or Milanese risotto, the recipe.
Every now and then I love to enjoy a plate of saffron risotto and some time ago, the Chef on board, satisfied me with this dish!
Saffron risotto, also known as Milanese risotto, is one of the symbolic dishes of Lombard cuisine and the city of Milan. This delicacy, characterized by its intense yellow color and rich and creamy flavor, is perfect for delighting the palate on special occasions or simply to pamper yourself with a traditional dish. Let's see together how to prepare it.
Ingredients (for 4 people):
– 320 g of Carnaroli or Arborio rice;
– 1 l of meat broth (preferably beef);
– 1 small onion;
– 1 sachet of saffron (about 0.15 g);
– 50 g of butter;
– 50 g of grated Parmigiano Reggiano;
– 1 glass of dry white wine;
– 2 tablespoons of extra virgin olive oil;
– Salt to taste;
– Black pepper to taste (optional).
Preparation
First, prepare the broth, if possible, homemade with beef, celery, carrot and onion. Alternatively, you can use ready-made meat broth or a stock cube dissolved in hot water.
Then finely chop the onion. In a large, low saucepan, melt half the butter together with the extra virgin olive oil. Add the chopped onion and let it soften over low heat, stirring occasionally, until it becomes transparent.
Add the rice to the saucepan with the onion and toast it for a couple of minutes, stirring constantly. This step is essential to seal the grain and keep it al dente during cooking. Add the white wine and let the alcohol evaporate, continuing to stir.
Once the wine has evaporated, start adding the hot broth a ladle at a time, stirring frequently. Wait for the broth to be absorbed before adding the next ladle.
After about 10 minutes of cooking, dissolve the saffron in a ladle of hot broth and add it to the risotto. Continue cooking, adding broth until the rice is al dente (about 18-20 minutes in total).
When the risotto is cooked to perfection, remove it from the heat. Add the remaining butter and the grated Parmigiano Reggiano. Stir vigorously to blend the risotto, obtaining a creamy and smooth consistency.
Taste and adjust the salt, if necessary. If desired, add a sprinkling of freshly ground black pepper.
Let the risotto rest for a couple of minutes before serving. Divide it among the plates and, if you like, decorate with a few saffron pistils.
Tips.
Quality of ingredients: using high-quality ingredients, especially rice, broth and Parmigiano Reggiano, will make the difference in the final result.
Consistency in cooking: continuously stirring the risotto during cooking helps to release the starch from the rice, giving the dish its characteristic creaminess.
Variation: for an extra touch of flavour, you can add beef marrow to the onion during the sautéing phase, following the Milanese tradition.
Saffron risotto is a dish that combines simplicity and refinement, capable of conquering even the most demanding palates. Enjoy your meal!
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Risotto alla Milanese (also called yellow rice and saffron risotto, ris sgiald or risot a la milanesa in the Lombard language) is, together with cotoletta alla Milanese and panettone, the most typical and well-known dish of Milan. It is a risotto whose main ingredients, in addition to those needed to prepare a white risotto, are saffron, from which its characteristic yellow color derives, and beef marrow. It can also be served as a side dish for ossobuco, another typical Milanese dish.
Continue and learn more on Wikipedia
Saffron or Milanese risotto, the recipe – Risotto au safran ou milanais, la recette – Risotto al azafrán o milanesa, la receta – Risoto de açafrão ou milanês, a receita – Safran- oder Mailänder Risotto, das Rezept – Công thức nấu món risotto nghệ tây hoặc Milanese
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
