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 buy Equagold’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
Instructions
In a small saucepan, heat the stock and keep warm. In a heavy based saucepan, heat the butter and oil together over a medium heat. Add the onion, garlic and rice, cooking together until translucent. Add the saffron threads, wine and stir through. Cook gently until the wine has almost evaporated. Add a ladle of stock and gently stir, massaging the grains until the stock has been absorbed. Repeat with another ladle of stock, massaging away until the stock has been absorbed. Continue adding the stock, ensuring each ladleful has been absorbed before adding a new one. This should take around 20 minutes of gentle stirring. Find a rhythm and this will help.
Once the stock has been absorbed, taste the grains. The rice should be al dente, creamy but with a bite. Stir through the parmesan cheese and add a final knob of butter. Season and serve immediately with extra parmesan cheese on the table.
