Risotto alla Milanese (Golden Saffron Risotto)
Ingredients
- 180 g of risotto rice arborio or carnaroli variety
- 1/2 onion chopped
- 1 tsp of saffron threads ~1g
- 400 ml chicken stock
- 1 dab of butter
- dash of white wine
Instructions
- Steep the saffron steams in a small jar with a bit of hot water or stock and set it aside while you prep the rest of your ingredients. This simple step allows the saffron to bloom, unlocking its vibrant golden colour and delicate aroma.
- Add a dab of butter to a pan, let it melt, and add the onion. Cook until translucent.
- Add a splash of wine (~1/2 cup) and let the alcohol evaporate.
- Add the rice to the pan and toast it for 1 minute.
- Pour in the stock one spoonful at a time, allowing the rice to absorb the liquid before adding more.
- Once you run out of stock and the rice starts to dry out, add hot water until the rice is fully cooked. Risotto takes time, but it is always worth the effort.
- It is now time to add the saffron liquid. Add it straight to the pan and mix until it is well incorporated with the rice. Add more butter if you wish and serve.
- Serve with pepper and grated Parmesan cheese.
Video
Notes
*The original recipe calls for bone marrow to top off this dish, but I feel this dish is delicious just like this, and bone marrow is also not the easiest thing to find at the supermarket!