Saffron risotto: the recipe for the first creamy and fragrant

He Saffron risotto it’s a first creamy and fragrant, typical of Lombard cuisine and in particular from Milan. The protagonist of the dish is saffron, one of the most precious and appreciated spices in the kitchen, which will give this risotto an unmistakable character. splash of color and an enveloping fragrance. Its manufacture is easier than you can imagine and it is possible to follow two different procedures depending on the type of rudder used: if in pistilscertainly more sought after and of quality, or if in powder, definitely more practical; in the latter case, however, be careful not to come across substitutes that may contain turmeric, but still choose an authentic spice.

Powdered saffron should just be added to the risotto just before creaming, possibly diluting it with vegetable broth; as for the use of saffron in the pistils, these must be placed in lukewarm water and remains to infuse for at least 6 hours. The filtered water, which has taken on a beautiful orange color, is finally added to the risotto. The creaming this is a very important step for the success of this recipe: the butter must be very cold and must be incorporated during cooking, off the heat and with the grated parmesan. We recommend high quality rice, preferably the Carnaroli or the Vialone nano, the best for this kind of preparation.

Milanese risotto can be considered the king of risottos, among the oldest recipes in italian tradition. Each family prepares it in its own way: there are those who add beef or beef marrow, those who cook it only in vegetable broth for a vegetarian version, others in meat broth for a more intense flavor. Perfect for a family lunch or a dinner with friends, to accompany a glass of red wine, it will seduce the guests with its enveloping quality and its goodness. If you wish, you can add sautéed porcini mushrooms or a few crisp point for an even tastier note.

Find out how to prepare it by following the step-by-step procedure and tips. Also try the Milanese escalope and the Milanese ossobuco. If the risottos are yours passiondon’t miss the pumpkin and mushroom one.

How to prepare saffron risotto

If you have decided to use saffron pistils, put two teaspoons of pistils in a small glass or cup 1.

Pour lukewarm water 2.

Stir with a teaspoon 3.

Cover and steep for at least 6 hours or overnight 4.

Heat the vegetable broth 5.

Finely chop the white onion 6.

Put 60 grams of butter in a large non-stick pan seven.

Mix chopped onion 8.

Sauté over low heat until the butter is completely melted and the onion is wilted 9.

Add the rice ten.

Stir with a spatula to flavor the rice with the stir-fry 11.

Let the rice cook over low heat until the grains become translucent 12.

Add the white wine by increasing the heat 13.

Start adding the hot vegetable broth 14.

Stir in the risotto and add more broth as it is absorbed 15.

After the hours of infusion, the water is orange and fragrant 16.

Filter with a strainer 17.

Cook the risotto, dry, according to the times indicated on the package 18; taste it and possibly add a pinch of salt but consider that it must then be creamed with the parmesan.

Add the filtered saffron water 19.

Mix well so that the saffron colors the risotto 20.

The saffron risotto is ready to be creamed, so remove from heat 21.

Add the remaining cold butter 22.

Add the grated parmesan 23.

Stir the saffron risotto to melt the cheese and make it creamy 24.

The saffron risotto is ready to be served 25.

Divide the saffron risotto on individual plates, garnish with a few pistils of saffron and serve immediately at the table 26.

storage

The saffron risotto must be eaten freshly prepared. If there is any left, you can store it in the refrigerator, in a special airtight container, for a day and make rice balls or stir-fried rice.