Saffron Risotto Milanese

Italian · 35 min · Serves 4 · Easy · Saffron: 0.1g (about 20 threads)

The Italian classic, executed with restraint: creamy rice, a slow golden infusion, and nothing that gets in the way of the saffron.

Ingredients

For 4 servings:

• 320g Carnaroli or Arborio rice
• 1.2L hot chicken or vegetable stock
• 1 small onion, finely chopped
• 100ml dry white wine
• 80g Parmigiano-Reggiano, grated
• 60g butter
• 2 tbsp olive oil
• Zaffira Super Negin saffron, 0.1g (about 20 threads)
• Salt, to taste

Method

1. Steep the saffron — Steep the saffron threads in 4 tbsp of the hot stock for 15 minutes.
2. Soften the onion — Heat the oil with half the butter and cook the onion gently until soft, about 5 minutes.
3. Toast the rice — Add the rice and stir for 2 minutes until the edges look translucent.
4. Deglaze — Pour in the wine and stir until fully absorbed.
5. Add the stock — Add hot stock one ladle at a time, stirring, waiting until each is absorbed before the next, about 18 minutes.
6. Add the saffron — Halfway through, stir in the saffron with its steeping liquid.
7. Finish — Off the heat, beat in the remaining butter and the Parmesan. Season and rest 1 minute.
8. Serve — Serve loose so it flows gently on the plate, with extra Parmesan.

Chef's notes

Keep the stock hot the whole time and stir often, but not constantly. It should be creamy and just spread on the plate, never stiff.

Pairing

A crisp Italian white such as Gavi, or a young unoaked Chardonnay.

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