Saffron risotto, also known as “risotto alla milanese”, is an elegant and timeless dish of the Lombard tradition. Its golden color and intense fragrance of saffron make it a symbol of refinement, perfect for festive lunches and special home-cooked dinners.
Heat the ready broth and keep it warm.
In a saucepan, heat the oil with half of the butter. Add the dried onion and let it rehydrate for a moment in the warm seasoning.
Pour in the rice and toast it for 2 minutes, stirring until the grains become slightly translucent.
Start cooking by adding a ladle of hot broth at a time, stirring constantly.
Midway through cooking, dissolve the saffron in a little hot broth and add it to the rice. You will see it acquire its typical golden color and unmistakable aroma.
Continue cooking, adding broth until the rice is al dente (about 16-18 minutes).
Remove from heat, stir in the remaining butter and the grated Parmigiano Reggiano. Mix vigorously to achieve the typical creaminess.
Let it rest covered for a minute and serve immediately accompanied by a good red wine.
Saucepan (or wide pot)
Ladle
Wooden spoon or spatula
Cheese grater
Wine pairing
Italy, Lombardia
| Energy (kcal) | 211.17 |
| Carbohydrates (g) | 6.63 |
| of which Sugars (g) | 2.7 |
| Fat (g) | 19.63 |
| of which Saturates (g) | 4.08 |
| Protein (g) | 2.3 |
| Fiber (g) | 0.33 |
| Sale (g) | 0.15 |
