Gastronomixs

Saffron risotto

This risotto is also known as Risotto Milanese and is a popular dish in the Lombardy region. Traditionally, veal marrow is added to give the dish an even richer flavour.

Makes 1400g.

Saffron risotto

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Ingredients

1

 

onion, finely chopped

50

g

butter

400

g

Arborio rice

40

threads

saffron

125

ml

dry white wine

2.5

litres

chicken stock

1

tsp

tomato passata

100

g

Parmesan cheese, grated

75

g

butter, cubed

As needed:

 

salt

Preparation method

  • Braise the finely chopped onion in 50g of butter. This step is called soffrito.
  • Fry the rice in the soffrito for two to three minutes until the rice changes from white to slightly translucent. This step is called tostatura.
  • Now add the saffron to the rice.
  • Add the white wine to deglaze the rice.
  • Then slowly add the chicken stock a little at a time, so that the rice has time to absorb the liquid in between.
  • Make sure that you keep stirring well, so that the starch from the rice rises to the surface and dissolves to make the mixture sticky.
  • Add the tomato passata to give the rice a deep, rich colour.
  • Leave the rice to rest for one minute and then add the Parmesan cheese and 75g of butter. This step is called mantecatura.
  • Season to taste with salt if you like.
  • Serve the risotto as hot as possible.

Serving suggestions

  • Serve as a dish on its own.
  • As a side dish with a main dish or entremets, e.g. with braised veal shank.
  • As a main dish served with ossobuco.
  • Variation tip: if you want to add marrow, add four marrow bones. Take the marrow from one of the bones and melt this together with the butter. You can roast the other three bones in the oven with breadcrumbs and Parmesan cheese. Serve the roasted marrow in slices on top of the risotto.

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