Milanese Saffron Risotto
Usually, we like to publish recipes with a Zafferia twist, but due to popular request we decided to put out our favorite version of the classic Milanese Saffron Risotto. Here is comes:
Ingredients for 2 people
- 200 g of “Carnaroli” rice
- 50g butter
- A large pinch of Zafferia saffron threads
- 1 white onion
- 50g of grated “Grana Padano” cheese
- Dry white wine
- 500 ml of beef broth
- Salt
- White pepper
- Fry the onion for a few minutes at medium heat in about half of the butter until they start turning transparent. Then, add the rice and toast it for another 2-3 minutes until the butter is absorbed. Deglaze with the white wine and add the saffron.
- Once the wine evaporated, gradually add the broth in a way that the rice is always just about covered in liquid. Stir gradually with a wooden spoon.
- After 15 – 20 minutes, the rice will become yellow-creamy while the inside is still slightly “al-dente”.
- Now, add salt, pepper and Grana Padano cheese together with the rest of the butter. Stir and once the cheese has fully melted, put on a shallow plate with the wooden spoon. Let it rest for a few minutes and enjoy - either by itself or combined with an ossobuco or a mushroom stew.