Translation

Italian Milanese Risotto (Saffron Risotto)

0 1
Italian Milanese Risotto (Saffron Risotto)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 teaspoon Saffron Pistils
320 g Carnaroli Rice
125 g Butter
1 Onion
80 g grated Parmesan cheese
40 g White Wine
to taste Water
1 l Vegetable Broth
to taste Salt

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • Vegan
  • Vegetarian
Cuisine:
  • 30
  • Serves 4
  • Medium

Ingredients

Directions

Share

Saffron is an ancient spice, already known at the time of the Egyptians. In the beginning it was used only to dye the fabrics and make perfumes and ointments but once discovered its amazing culinary properties, it became a valuable ingredient with which to make tasty dishes with golden hues such as saffron risotto. This first dish, in its essentiality, enhances to the best the aromatic qualities of saffron but not only, 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, inevitable in the preparation of risotto, will give you a risotto with a unique and unmistakable taste.

Steps

1
Done

To make the Saffron Risotto, first put the pistils in a small glass, pour over the water just enough to cover the pistils completely, stir and leave to infuse for the whole night. In this way the pistils will release all their color.

2
Done

Then prepare the vegetable broth, for the recipe it will take a liter. If you don't have time to prepare it you can use vegetable broth cubes.

3
Done

Peel and finely chop the onion so that it can melt in cooking and not be perceived while savoring the risotto.

4
Done

In a large saucepan pour 50g of butter taken from the total necessary dose, melt it over low heat, then pour the chopped onion and let it stew for 10-15 minutes adding some broth so as not to dry the sauté: the onion must be very transparent and soft.

5
Done

Once the onion is stewed, pour the rice and toast it for 3-4 minutes, so the beans will seal and keep the cooking well. Add the white wine 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.

6
Done

Five minutes before the end of cooking, pour the water with the saffron pistils that you had put in infusion, stir to flavor and dye the risotto of a beautiful gold color.

7
Done

After cooking, turn off the heat, salt, stir in the grated parmesan cheese and the remaining 75 g of butter. Stir and cover with the lid let rest a couple of minutes, at this point the saffron risotto is ready! Serve it hot while garnishing the dish with some pistil.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Recipes Selected - Pasta With Creamy Salmon And Vodka Sauce
previous
Pasta (Pennette) with Creamy Salmon and Vodka Sauce
Recipes Selected - Vegan Pistachio Cake
next
Vegan Pistachio Cake
Recipes Selected - Pasta With Creamy Salmon And Vodka Sauce
previous
Pasta (Pennette) with Creamy Salmon and Vodka Sauce
Recipes Selected - Vegan Pistachio Cake
next
Vegan Pistachio Cake

Add Your Comment