Risotto alla Milanese (Saffron Risotto)
This is a traditional risotto dish commonly eaten in Northern Italy.
I was fortunate to try it for the first time at the home of a good friend who lives near Milan. Her mother is phenomenal cook and eating at home with their family was like visiting an excellent Italian restaurant and inspired my passion for simple but exceptional Italian fare. This dish was my introduction to the intoxicating spice that is Saffron, renowned for its distinctive flavour and medicinal properties as much for its status as the world's most expensive spice.
This risotto is usually served with a main meal such as Ossobucco, cross cut veal shanks or a tradtional Milanese crumbed veal cutlet called Cotoletta alla Milanese. It also works well with steak as a simple alternative.
Ingredients:
1 Cup Vialone Nano Rice**
1 Small onion finely sliced
2 Tbsp. butter or Extra virgin olive oil
2 pinches of good quality saffron strands
½ Cup dry white wine
2 Cups chicken or vegetable stock (preferably low salt or natural with no added salt)
½ Cup finely grated good quality parmesan cheese
A few extra shavings of parmesan to garnish
Freshly ground black pepper if desired to finish
Fresh parsley finely chopped to garnish if desired
Method:
Melt butter or heat olive oil in a pan on a medium/low heat and add onions, cook until colour changes.
Add rice and stir through onions, pour in wine and add saffron and cook until the rice has absorbed the wine.
Slowly add the stock pouring around the dish and in the centre, continue to add stock as it is absorbed into the rice. If you require more liquid add small amounts of water and cook until the rice is soft but slightly al dente and all liquid is absorbed.
Once the rice is cooked, remove from heat and add the grated parmesan, stir through until it is mixed with the rice.
Serve immediately and garnish with the shaved parmesan and fresh parsley.
**An alternative for this dish is to use the Risotto with Saffron and Funghi Porcini mushrooms, cook as per above recipe but omit adding Saffron to the dish.
Products used in this recipe
Gaea Kalamata D.O.P Cold Extraction Extra Virgin Olive Oil 500ml
Risotto with Saffron & Funghi Porcini Mushrooms 300g
Gaea Greek Red Saffron 0.2g
Risotto Rice Vialone Nano Plain 500g
