Risotto alla Milanese
Saffron · serves 2 · 35 minutes
Saffron is the dried stigma of the crocus flower, picked by hand. Each flower gives only three threads, which is why a small pinch is worth so much. It colours a dish gold and leaves a faint honeyed bitterness.
Ingredients
160g carnaroli rice
1 large pinch of saffron
1 small onion, diced
700ml hot chicken stock
40g butter
50g parmesan
Method
- 1
STEEP
Crush the saffron lightly and steep it in a ladle of the hot stock for 15 minutes, until the liquid is deep orange.
- 2
SOFTEN
Cook the onion in half the butter over low heat for 6 minutes, until soft and translucent.
- 3
TOAST AND ADD
Stir in the rice for one minute, then add the saffron stock and a ladle of hot stock at a time, stirring as it absorbs.
- 4
FINISH
After about 18 minutes, when the rice is tender, beat in the remaining butter and the parmesan. Rest for one minute.
Buy whole threads, not powder, from a seller who names the origin.
