SAFFRON RISOTTO – How to make Creamy Risotto alla Milanese.

#risottorecipe #saffron #risottorecipe

Ingredients for two servings
For the risotto:
150 g Carnaroli rice
1/2 onion, finely chopped
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
40 g butter
30 g grated Parmigiano Reggiano
1 packet of saffron
salt, to taste

For the vegetable broth:
1/2 onion
1 celery stalk
1 carrot
1 liter water

Instructions
1. Prepare the vegetable broth:
Cut the onion, celery, and carrot into large pieces.
Place 1 liter of water in a pot, add the vegetables, and bring to a boil over low heat.
Lower the heat and let it simmer for about 1 hour.
Strain the broth and keep it warm for cooking the risotto.

2. Prepare the risotto:
In a saucepan, heat the extra virgin olive oil over medium-low heat.
Add the chopped onion and sauté until it becomes translucent.
Add the rice and toast it for a couple of minutes, stirring well.
Pour in the white wine and let the alcohol evaporate completely.
Begin adding the hot vegetable broth, one ladle at a time, ensuring the rice is always covered and adding more broth only when the previous amount has been absorbed.
After about 10 minutes of cooking, add the saffron and season with salt.
Continue cooking, adding more broth as needed, until the rice is al dente and has a creamy consistency.

3. Rest the risotto:
Remove the risotto from the heat and cover the pot with a lid.
Let it rest for a couple of minutes to allow the flavors to meld and settle.

4. Finish with butter and cheese (mantecatura):
After resting, add the butter and grated Parmigiano Reggiano.
Stir vigorously to make the risotto even creamier.

Your Milanese Risotto with Saffron is ready to be served! Enjoy your meal!

00:00 Intro
00:22 Cooking risotto
04:01 Stirring and shaking rice
05:03 Serve and eat