Risotto alla Milanese Easy Recipe
Saffron is the King Ingredient of the Most Popular Italian Risotto
Created for a wedding in the 16th century, Risotto allo Zafferano is possibly the best known recipe from the city of Milan and the Lombardy region in northern Italy
What is Meant by Risotto?
The Italian word risotto refers to rice which has been toasted briefly with a 'soffritto' and then cooked by gradually adding boiling broth or water. After cooking, risotto may be 'mantecato' by blending in butter and parmigiano. It should be remembered that rice varieties suitable for risotto absorb a quantity of liquid three times the weight of the rice itself. To cook risotto use a heavy saucepan of medium height, with a rather large bottom so that the flame underneath is well distributed.
What is Saffron (Zafferano)?
Saffron is one of the most expensive food ingredients in the world. 'Crocus sativus' is the stamen of a flower, originally from Asia Minor (Anatolia). It comes either powdered or in threads and is used in various dishes, both to flavour and color food. This spice should be used in very small quantities, because too much saffron gives the dish a medicinal taste. Generally, one gram of quality saffron can flavor up to five kilos of rice.
RECIPE FOR MILANESE STYLE RISOTTO WITH SAFFRON
Ingredients (serves 4)
- 12 oz. long grain rice
- 3 oz. butter
- 1 medium-size white onion, thinly sliced
- ½ cup dry white wine
- 1 ¼ qt. of lean beef broth
- pinch of saffron
- 6 Tbs. grated parmigiano cheese
- salt
Method
(approximately 40 minutes)
- In a saucepan with 2 oz. of butter add the onion.
- When the onion begins to get tender, add the rice and stir until it is lightly toasted and has absorbed the fat.
- Pour in the wine and let it evaporate.
- Add a ladle of broth and, continuing to stir, let the rice absorb it. Continue to add broth, one ladle at a time, and stir until the rice is almost cooked. Allow each ladleful to be absorbed before adding the next one.
- Halfway through cooking, dissolve the saffron in a little broth and add it to the rice. Do not add from the beginning, since the saffron should not cook.
- When the rice is bright yellow and done 'al dente', turn off the heat and mix in the remaining butter and parmigiano. Stir the rice well with a wooden spoon until the ingredients are blended thoroughly and the risotto is smooth. The rice grains should be fluffy yet not too fluid, and hold together.
Variations
- While cooking the onion you may also add a piece of sausage, sliced mushrooms, or chicken livers.
- The same risotto recipe without saffron is called 'alla parmigiana'.
- Risotto made without saffron and covered with thin slices of fontina cheese and then baked is a popular variation in the Piedmont region, where the local red wine (Barbera or Barolo) is also used instead of white.
Wine Pairing
A suitable wine to accompany Risotto alla Milanese would be Valpolicella.
