CookEat Recipe
Milanese Risotto with Saffron
Golden saffron rice cooked with onion and broth, finished with butter and Parmesan.
Method
Steps
Step 1
Gather the ingredients: 500 g risotto rice; 80 g butter, divided equally; Half a medium onion; About 1.75 litres ready-to-use broth; About 0.3 g saffron threads, or enough to give a clear yellow colour; 60 g grated Parmesan; Salt to taste if needed.
Step 2
Heat the broth and keep it at a gentle simmer. Crush the saffron threads in a small clean mortar and dissolve them in a few tablespoons of the hot broth. Finely chop the onion.
Step 3
Cook the onion in 40 g butter until golden. Add the dry rice and stir until coated and it has taken up the butter.
Step 4
Add hot broth a ladleful at a time, stirring regularly and keeping enough liquid in the pan for even cooking. Add the saffron infusion about halfway through. Continue until the rice is just tender, usually 16–20 minutes, adjusting broth as needed.
Step 5
Stir in the remaining 40 g butter and the Parmesan. Taste before adding salt because the broth and cheese are seasoned. Serve promptly, fairly dry but moist, with a pronounced golden yellow colour.
Cooked it? Rate it.
Cooked 0 times