Authentic risotto allo zafferano from Milan brings to the table a golden hue, a delicate taste and a creamy texture that anyone can prepare.
For me, saffron risotto is more than just food: it’s a memory of an Italian lunch at my friend Michele Ranieri’s in Milan, where the smell of lightly toasted onions and saffron literally filled the whole apartment. Michele told me at the time: “The secret is patience, but also hot broth.” Each step of the preparation has its meaning and the result is what it is creamy, fragrant and perfectly “all’onda”i.e. with a slightly liquid consistency that melts on the tongue.
Risotto allo zafferano is one of the most popular Italian recipes. Watch the video and the recipe and prepare it yourself at home and experience a piece of Italy:
Recept for saffron risotto
Ingredients (for 4 people):
– 320 g of Carnaroli rice
– 1 teaspoon of saffron
– ½ golden onion
– 40 g of white wine
– 1 l of vegetable broth
– olive oil as needed
– salt to taste
To finish:
– 75 g of cold butter
– 80 g Grana Padano DOP, grated
Procedure:
1. Soak the saffron in a little water and let it soak for at least 6 hours or overnight. You can also prepare the vegetable stock the day before.
2. Finely chop the onion and fry it in olive oil over a low heat for about 10-15 minutes until translucent. Michele advises: never rush, the onion must be sweet and soft.
3. Add the rice and stir for 2 minutes to lightly brown. Then add the white wine and let it evaporate completely.
4. Start pouring the hot stock gradually, one ladle at a time, and wait for it to be absorbed. When the rice is almost done, mix in the saffron and water.
5. Remove from heat and add butter and Grana Padano until the risotto is creamy and smooth. Serve immediately, perhaps with a few pieces of saffron as a garnish.
Tips from Milan
Michele advises me: “For a more pronounced taste, always add , not powder”. Risotto is also great as a base for arancini or crocchette if you have any left over the next day.
This risotto is like made for holiday lunch and Sunday lunch. When I see the golden rice glistening on the plate, I think of Michele’s kitchen in Milan and the feeling that cooking is also about the art of being a little patient.
