Risotto all Milanese, The magic of saffron…
Risotto alla Milanese is one of the most delicious Italian main courses. Try it with Zafferano Zarnian to experience the wonderful aroma and color strength of saffron. It is one of the most famous dishes from the capital of food and fashion, Milano and here you can find the recipe to try this amazing Italian dish, as the first dish. In its nature, risotto alla Milanese enhances to the best the aromatic qualities of saffron. Thanks to the strong coloring power, the rice grains are embellished with a pleasant and captivating gold color that makes this dish so special. A small magic that combined with the creamy touch of creaming, unfailing in the preparation of risottos. It will absolutely give you a risotto with a unique and unmistakable taste.
Ingredients for Risotto alla Milanese:
- Saffron in Pistils (1 teaspoon or bustine 0.125 g)
- Carnaroli Rice (320 g)
- Butter (125 g)
- Grana Padano Cheese (80 g)
- Vegetable Broth (1 lit.)
- Onion (1 piece)
- Water (as needed)
- Salt (as needed)
Preparation of Risotto alla Milanese:
- To make the saffron risotto, first put the pistils in a small glass. Then, pour over the water enough to cover the pistils completely. Mix and leave it to infuse for the whole night, in this way the pistils will release all their color. Then prepare the vegetable broth, for the recipe it will take a liter. Peel and finely chop the onion so that it can melt during cooking and not to be perceived while savoring the risotto.
- In a large pan, pour 50 g of butter taken from the total necessary dose. Dissolve it over low heat, then pour the chopped onion and let it stew for 10-15 minutes adding some broth to avoid drying the sauté: the onion must be very transparent and soft.
- Once the onion get ready, pour the rice and toast it for 3-4 minutes. So the beans will seal and keep the cooking well. Add some water and let it evaporate completely. At this point proceed with the cooking for about 18-20 minutes, adding the broth a ladle at a time, when needed, as it will be absorbed by the rice: the beans must always be covered.
- Five minutes before the end of cooking, add the water with the saffron pistils that you had put on infusion, stir to flavor and dye the risotto of a beautiful gold color. After cooking, turn off the heat, add salt, stir in the grated cheese and the remaining 75 g of butter.
- Mix and cover with the lid and let stands a couple of minutes, at this point the saffron risotto is ready. Serve it hot while garnishing the plate again with some pistils.