Saffron risotto
Presentation
In Italy, saffron risotto is called Milanese risotto, precisely because it originates in the areas of Milan and is traditionally accompanied by ossobuco. Here I make the basic recipe, a soft, creamy but al dente risotto, or all'onda as we Italians say.
Ingredients:
- 200 grams of rice (possibly Carnaroli)
- 20 grams of shallots
- 30 grams of butter
- 40 grams of grated parmesan
- 2 milligrams of saffron
- salt to taste
Preparation:
1 Finely chop the shallot. 2 Then melt the butter in a saucepan over medium heat and 3 add the chopped shallot, frying until the shallot has lightened well.
4 At this point, pour in the rice and continue stirring it for about 2 minutes to achieve correct toasting. When the rice is well polished, 5 add about a ladle of broth and mix, immediately after 6 add the saffron soaked in the water.
When the risotto begins to boil, set the heat to low and cook for about 10 minutes, stirring occasionally to prevent the rice from sticking to the bottom. 7 During cooking, add broth when the risotto begins to dry out too much. Adjust the broth so as to finish cooking, obtaining rice that is decidedly fluid but not soupy and with the grains still al dente. Once cooked, remove the risotto from the heat, 8 add the grated parmesan and mix vigorously to cream the rice. Finally, serve it while still piping hot, soft and creamy on a flat plate, tapping the entire edge with your 9 to ensure the rice lies evenly on the bottom.
Advise
- Saffron risotto should be prepared all'onda , that is, soft, creamy and al dente (i.e. not overcooked).
- The types of rice I usually use for risottos are: carnaroli, vialone and vialone nano.
- Use saffron pistils, if you can't find it, look for good quality powdered saffron as I did in this recipe.
- Traditionally it is accompanied by osso bucco, but if you want to try something different I like to add a spoonful of Genoese pesto to the center
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