Podcast recipe
Duration 2:36 – Steps 6
Saffron is an ancient spice, already known in the time of the Egyptians. In the beginning it was only used to dye fabrics and make perfumes and ointments, once its amazing culinary properties were discovered, it became a valuable ingredient with which to make tasty dishes with golden hues such as saffron risotto, also known as saffron risotto in which the pistils or the are used pasta. This first course, in its essentiality, best enhances the aromatic qualities of saffron but not only, thanks to the strong coloring power, the rice grains are embellished with a pleasant and captivating gold color that makes this dish so special. A little magic that combined with the creamy touch of the creaming, inevitable in the preparation of risottos, will give you a risotto with a unique and unmistakable taste. Call it risotto alla Milanese, or risotto with saffron, in any case it will surprise you with its simplicity!
Read the recipe in English
To make saffron risotto (or risotto alla Milanese), first put the pistils in a small glass, pour water over 1 just enough to cover the pistils completely, stir 2 and leave to infuse for the whole night, in this way the pistils will release all their colour. So prepare the vegetable broth, a liter will be needed for the recipe. Peel and finely chop the onion 3 so that it can melt during cooking and not be perceived while savoring the risotto.
In a large saucepan, pour 50g of butter taken from the total dose required 4melt it over low heat, then pour in the chopped onion 5 and let it simmer for 10-15 minutes, adding broth to prevent the sauté from drying out 6: the onion must be very transparent and soft.
Once the onion is stewed, add the rice 7 and toast it for 3-4 minutes, so the beans will seal and keep cooking well. Deglaze with the white wine 8 and let it evaporate completely. At this point proceed with cooking for about 18-20 minutes, adding the broth a ladle at a time, as needed, as it is absorbed by the rice 9: the grains must always be covered.
Five minutes before the end of cooking, pour the water with the saffron pistils that you had infused 10, stir to flavor and give the risotto a nice golden colour. After cooking, turn off the heat, add salt 11stir in the grated cheese and the remaining 75 g of butter 12,
mix and cover with the lid 13 let it rest for a couple of minutes, at this point the saffron risotto is ready 14serve it piping hot, garnishing the dish again with a few pistils 15.
