Saffron risotto

Few ingredients and a unique flavour. What are the secrets to preparing an excellent saffron risotto? We'll reveal them to you!

Among the most imitated dishes, saffron risotto is a pride of Italian cuisine , in particular of Milan where it seems to have been born way back in 1500. Its preparation is really simple, however it is necessary to pay attention to some details: these are precisely what make the recipe so tasty.

First of all, choose quality rice , such as Carnaroli. The broth for cooking yellow risotto is meat . You can prepare it yourself or buy the one in the brick or even use the stock cube. Clearly the best risotto comes with homemade broth. However, for a vegetarian risotto, you can also use vegetable broth. As for saffron, a sachet is fine (for 4 people you need 1-2 sachets of saffron) but if you are lucky enough to have the pistils available, even better. Don't forget to mix it with butter and parmesan : it really makes the difference!

How to prepare the saffron risotto recipe

1. First, melt a knob of butter in a pan . Finely chop the onion so that the pieces are no bigger than the grain of rice and brown it in a pan until it is tender.
2. In the meantime, bring the meat broth to the boil.
3. Add the rice and toast it for a couple of minutes before blending with the dry white wine.
4. When you no longer smell the alcohol rising from the pan, start the actual cooking by covering the rice with the boiling broth added little by little, little by little. Allow 16-18 minutes of cooking time depending on whether you prefer an al dente or cooked risotto.
5. Halfway through cooking, add the saffron gradually. To do this, dissolve it in a ladle of broth and add it to the risotto. Also season with salt.
6. Once ready, turn off the heat and stir in the very cold butter and parmesan. Serve immediately.

Milanese risotto and saffron risotto are not the same thing. Among the differences that most catch the eye are the beef marrow , present in the first, and the absence, again in the more strictly Milanese version, of white wine . The Milanese DOC version then uses Lodigiano cheese for the creaming while in this recipe you can also use Grana.

If you want risotto but don't have much time to dedicate to it, you can reduce the effort by preparing saffron risotto with the Thermomix . Conversely, why not also try one of our tastiest versions such as mushroom and saffron risotto ?

Conservation

Risotto is a dish that should be enjoyed at the moment. If you have leftovers you can store it in the fridge for a couple of days and then reheat it in a pan or in the microwave. Alternatively, try your hand at the delicious risotto al taglio , a recycled Milanese dish.

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