Risotto with saffron

Risotto with saffron

Risotto Milanese

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

This is a classic dish symbolising its region – in this case Lombardy, the region most associated with rice. Saffron is always included and sometimes bone marrow. If you omit the saffron, you will have the most basic of risottos.

Ingredients

Quantity Ingredient
2.5 litres chicken or vegetable stock
2g saffron strands
100g unsalted butter
1 large onion, peeled and finely chopped
100ml dry white wine
500g arborio risotto rice
salt
60g parmesan, freshly grated
pepper

Method

  1. Bring the stock to the boil in a pan and keep it at a low simmer.
  2. In a dry frying pan, toast the saffron strands for a few seconds, being careful not to burn them.
  3. Melt 50 g of the butter in a large saucepan over a low heat and fry the onion until soft, about 10 minutes. Add the wine and let it evaporate, about 2–3 minutes. Add the rice and stir to coat with the butter for a minute, then start to add the hot stock, ladle by ladle. Avoid drowning the rice in stock and wait until each ladleful is absorbed before you add the next. After 10 minutes’ cooking and stirring, add the saffron and some salt and pepper. Continue to cook and add stock in the same way until the rice is al dente, another 8–10 minutes, then add the rest of the butter and half the grated Parmesan.
  4. Stir well and serve, sprinkling the remaining Parmesan on top.

To make it more special

  • Adding 300 g luganica sausage makes this delicate risotto more substantial. Luganica is a fresh pork sausage, which is made in a very long intestine 3 cm in diameter. Skin the sausages and crumble them into smallish pieces. Add to the onion after 5 minutes, and cook to brown for another 5 minutes, turning frequently. Then continue as above. If you can’t find luganica sausage, you could used freshly minced pork instead, so long as you season it well.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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