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Saffron risotto · GialloZafferano.com

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  Speaker 1: Saffron risotto or risottala milanaise is a creamy Italian rice
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  Speaker 1: dish with a golden collar and a delicate saffron aroma.
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  Speaker 1: It is rich, comforting and works as a main course
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  Speaker 1: or as a side dish. For this recipe, you obtain
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  Speaker 1: four servings. Preparation time about five minutes, cooking time about
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  Speaker 1: twenty five minutes. You also need one night to infuse
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  Speaker 1: the saffron threads. You need one teaspoon of saffron threads,
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  Speaker 1: plus extra saffron threads as needed for garnishing. One point
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  Speaker 1: six cups or three hundred and twenty grams of carmeroli rice,
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  Speaker 1: one onion, one half cup or one hundred and twenty
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  Speaker 1: five grams of butter, one cup or eighty grams of
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  Speaker 1: grana padano cheese to be grated, one quarter cup or
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  Speaker 1: forty grams of white wine, one quart or one liter
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  Speaker 1: of vegetable broth, water as needed, fine salt as needed.
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  Speaker 1: The day before, place the saffron treads in a small glass,
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  Speaker 1: Pour in just enough water to cover them completely, stir
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  Speaker 1: and leave the saffron to infuse overnight so it releases
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  Speaker 1: color and flavor on the day of cooking. Prepare the
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  Speaker 1: vegetable broth. You need a total of one quart or
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  Speaker 1: one liter of boiling broth, kept hot for the whole
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  Speaker 1: cooking time. Peel the onion finely. Chop it so it
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  Speaker 1: becomes very soft during cooking and almost disappears in the risotto.
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  Speaker 1: In a large saucepan. Place one quarter cup or fifty
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  Speaker 1: grams of butter taken from the total amount. Melt the
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  Speaker 1: butter over low heat. Add the chopped onion. Let the
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  Speaker 1: onion stew gently for ten to fifteen minutes, adding a
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  Speaker 1: little broth from time to time so it does not
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  Speaker 1: dry out. The onion must become transparent and very soft.
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  Speaker 1: Add the carneroly rise to the pen. Toast the rice
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  Speaker 1: for three to four minutes, steering so the grain seal
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  Speaker 1: and keep their shape during cooking. Pour in the white
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  Speaker 1: wine at room temperature. Let the wine evaporate completely. Start
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  Speaker 1: cooking the risotto for about eighteen to twenty minutes. Add
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  Speaker 1: the hot vegetable broth, one ladle at a time, only
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  Speaker 1: when the previous ladle is almost absorbed. Keep the rice
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  Speaker 1: just covered with broth and stir often so it cooks
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  Speaker 1: evenly and becomes creamy. About five minutes before the end
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  Speaker 1: of the cooking time. Pour into the pan the water
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  Speaker 1: with the saffron threads that you infused overnight. Stir well
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  Speaker 1: so the rice takes on an even golden collar and
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  Speaker 1: a uniform saffron flavor. When the rice is cooked al
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  Speaker 1: dente and the texture is creamy, turn off the heat.
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  Speaker 1: Add fine salt as needed. Add the grated grana padano cheese.
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  Speaker 1: Add the remaining butter about one third cup or seventy
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  Speaker 1: five grams. Stair carefully so the butter and cheese melt
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  Speaker 1: and make the resort to very creamy. Cover the pan
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  Speaker 1: with the lid. Let the resort to rest for two minutes.
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  Speaker 1: After resting, give the resort to a final stir. Serve
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  Speaker 1: it hot on plates. Garnish each portion with a few
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  Speaker 1: extra saffron treads as desired. You obtain a smooth, creamy
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  Speaker 1: saffron risotto with an intense aroma and a beautiful golden collar,
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  Speaker 1: ready to bring to the table.