Milanese risotto with saffron
4 servings
60 minutes
Milanese risotto with saffron is a vibrant dish embodying the elegance of Northern Italy. Legend has it that it was invented in the 16th century when a glassmaker, captivated by the hue of saffron, decided to add it to rice. This culinary masterpiece boasts a rich golden color, creamy texture, and exquisite flavor with subtle notes of wine and warm earthiness from saffron. Parmesan adds softness and depth to the dish, while tender Arborio grains absorb the broth's aroma, creating a perfectly balanced taste. Milanese risotto is not just a side dish but a true centerpiece for any dinner, especially paired with succulent braised meats or fresh white wine.
1
Heat the broth with saffron in a pot over medium heat.
- Chicken broth: 6 glasss
- Imeretian saffron: 1 tablespoon
2
Melt butter in a pan over medium heat and sauté chopped onion until translucent, about 4 minutes. Add rice to the onion and sauté for another 4 minutes, stirring. Add wine and cook for a couple of minutes to evaporate the alcohol. Add 0.5 cup of warm broth with saffron and cook, stirring, until the broth is fully absorbed by the rice. Continue adding broth 0.5 cup at a time, cooking until fully absorbed before adding more. Continue this process until the rice is soft and creamy, about 16 minutes total.
- Butter: 50 g
- Onion: 2 heads
- Arborio rice: 2 glasss
- Dry white wine: 1 glass
3
Add parmesan, mix, and season with salt and pepper.
- Parmesan cheese: 100 g
- Salt: to taste
- Black peppercorns: to taste