Saffron risotto is a typical Italian dish, one of the most representative first courses of Lombardia, and an internationally recognized excellence.
Procedimento
Saffron risotto is a typical Italian dish, one of the most representative first courses of Lombardia, and an internationally recognized excellence.
Its legend has many versions; the most famous, and probably the closest to the true history of Milanese risotto, dates back to 1754. At that time in Milan, a group of Belgian glassmakers was engaged in the decoration of the large windows of the Duomo. The works director was the painter Valerio della Fiandra, whose daughter was due to marry in September of that year. On the wedding day, the group of painters decided to stage a joke that changed the history of Italian cuisine: they poured into the traditional rice with butter and sausage, one of the ingredients used to color the stained-glass windows of the cathedral: saffron. Initially doubtful of that recipe, the guests found it a real delicacy, which later became part of Italian culinary culture.
As in the best simple recipes, quality ingredients make the difference, so be sure to use saffron in pistils and quality Carnaroli rice. Its golden color and fabulous aroma will be unbeatable. Due to its popularity, the Milanese risotto (known in his hometown as yellow risotto) has been the subject of endless variations, but today we want to offer you the classic version, using our Brodo di Carne Dialbrodo. Try it, it will not disappoint you!
Recipe for 4 people
Ingredients:
- 400 g Carnaroli rice,
- 20 g marrow,
- 1/2 white onion,
- a glass of still white wine,
- saffron pistils,
- 240 g butter,
- grated Parmigiano
- 1 l di Brodo di carne Pronto Dialbrodo
Procedure:
- Start by peeling and chopping the onion in the size of rice grains, as Gualtiero Marchesi suggested.
- Put the onion in a saucepan over low heat with a little butter and the marrow, until the onion turns golden. At this point pour the rice, stir well, and blend with white wine.
- Pour Brodo di carne Pronto Dialbrodo into a pot and heat it over low heat, stirring occasionally, until it boils, then add a few saffron pistils.
- Turn up the heat of the saucepan with the rice and start adding ladles of broth.
- Continue cooking over high heat, gradually adding more broth, stirring with a wooden ladle, and making sure that the rice remains al dente.
- Stir the risotto out of the heat with butter and Parmesan.
- Serve your Milanese risotto by adding a few pistils of saffron and there you have it!
