Saffron risotto

Saffron risotto or Risotto alla Milanese

Hello,

Today we’ll prepare a traditional Italian dish, known worldwide as “saffron risotto”. Best known in Italy as “risotto alla Milanese” to its roots that sink right in the city of Milan.

This recipe is very special to me, because her scent takes me back to childhood, when so carefully watched my mom in her kitchen preparing this delight …

Are you ready?

Wash hands and fastened her apron because today teach you to prepare the “risotto alla Milanese” as did my mom !!

Attention doses that pointing you to refer to the preparation for 2 people  😉

INGREDIENTS:

  • 60g butter
  • 1 onion
  • 2 fresh pork sausage
  • ½ cup white wine
  • 100g arborio rice
  • 300ml beef broth (read here the recipe)
  • 0.5g saffron powder
  • A tablespoon of grated Parmesan cheese

 

METHOD:

Melt in a pan with high sides, the butter over medium heat, add the chopped onion and let liqueurs;

Free sausage from casing and with the help of a wooden spoon in the pan crumble and mix with the onion, fry everything, and already the smell stimulates the taste buds, pour the rice, stirring quickly to do not stick to the bottom of the pan and fades with wine, in a manner that increases the flame to evaporate all the alcohol;

Now that the sausage and onion are golden lower the heat and add one or two ladles of broth and continue to turn slowly adding broth while it absorbs;

keep aside half a cup of broth in which loose saffron, when all the broth is absorbed pour this mixture of broth and saffron in the rice and mix well for four or five minutes, you’ll see all the rice tinged with yellow;

At this point your risotto is almost ready, now you can whisk with a tablespoon of grated Parmesan cheese and serve hot.

I know this dish is not easy, but with a little ‘patience you’ll get an amazing result, impress your guests with this original recipe of the italian culinary tradition and good appetite 😉

Origin of Saffron Risotto

Legend has it that the invention of the saffron risotto goes back to the late 1400s, the work of Valerio di Fiandra, which he worked with colors of the stained glass windows of the Cathedral of Milan decided to make more cheerful his meal, pouring a little saffron in it. Was born the risotto alla Milanese 🙂

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