Risotto with saffron

Risotto with saffron

Risotto alla milanese

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
2.5 litres Chicken stock
or 2.5 litres Vegetable stock
2g saffron strands
100g unsalted butter
1 large onion, finely chopped
100ml dry white wine
500g arborio rice
salt
pepper
60g parmesan, grated

Method

  1. Bring the stock to the boil in a large pan and keep it at a low simmer.
  2. In a dry frying pan, toast the saffron strands for a few seconds, being careful not to burn them.
  3. Melt 50g of the butter in a large saucepan over a low heat and fry the onion until soft, about 10 minutes. Add the wine and let it evaporate, about 2–3 minutes.
  4. Add the rice and stir to coat with the butter for a minute, then start to add the hot stock, ladle by ladle. Avoid drowning the rice in stock and wait until each ladleful is absorbed before you add the next. After 10 minutes cooking and stirring, add the saffron and season with salt and pepper. Continue to cook and add stock in the same way until the rice is al dente, another 8–10 minutes, then add the rest of the butter and half the Parmesan.
  5. Stir well and serve, sprinkling the remaining Parmesan on top.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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