The cheery bright yellow of saffron risotto Milanese is enough to put a smile on anyone's face. The colour comes from the use of saffron threads, an addition we must thank the glass painter of the Milan cathedral for. This risotto has a delicate but rich flavour, and is a beautiful side dish to accompany wintery meals. I find that risotto is not difficult to make but it does require constant attention. Simply put, this is just stirring until each ladle of stock has been absorbed. I find that I develop a methodical rhythm which is neither arduous nor difficult.
Quality ingredients are always key and I maintain, buy the best you can afford. Arborio rice is a must and it is readily available at most supermarkets through out New Zealand. It has a higher starch content, which helps the grains develop a soft and creamy texture. Buy the best parmesan cheese you can afford. It will lend a gorgeous unami finish to the dish. Saffron is the star ingredient here. Initially expensive, a little really does go a long way. A dried hand-picked saffron stigma of a mauve, crocus flower. Saffron spice has remained the king of spices, it's the most expensive and exotic spice known in the world. I like to buyEquagold's Iranian saffron; I find it lasts a long time and has a beautiful depth of flavour.
Originally I serve this saffron risotto Milanese under a blanket of slow cooked osso buco. A roasted ratatouille would also be beautiful. This is ultimate comfort food, designed to fill you up and keep the winter chills at bay.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1x onion, diced
- 2x garlic, minced
- 1 cup arborio rice
- 1 tsp saffron threads
- 1/4 cup white wine
- 1 litre good quality chicken stock
- 1/4 cup parmesan cheese, grated
- 1x knob butter
- Salt and pepper to season
