Saffron risotto, also known as Risotto alla milanese, is an elegant and timeless dish of Lombard tradition. Its golden color and the intense aroma of saffron make it a symbol of refinement, perfect for festive lunches or a special homemade dinner.
Heat the ready-made broth and keep it warm.
In a saucepan heat the oil with half of the butter. Add the freeze-dried onion and let it rehydrate for a few moments in the hot mixture.
Add the rice and toast it for 2 minutes, stirring until the grains become slightly translucent.
Begin cooking by adding one ladle of hot broth at a time, stirring constantly.
Halfway through cooking, dissolve the saffron in a little hot broth and add it to the rice. You will see it take on the typical golden color and an unmistakable aroma.
Continue cooking, adding broth until the rice is al dente (about 16-18 minutes).
Remove from the heat, stir in the remaining butter and the grated Parmigiano Reggiano. Mix vigorously to obtain the typical creaminess.
Let rest for one minute covered and serve immediately, pairing it with a good red wine.
Saucepan (or wide pot)
Ladle
Wooden spoon or spatula
Cheese grater
Wine pairing
Italia, 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 |
