Riso allo zafferano (Saffron Risotto)
This riso allo zafferano is a traditional Milanese dish thats rich and packed with flavour. It uses simple good quality ingredients that work in harmony to deliver a rich and balanced saffron risotto.
Equipment
- Medium Pot
- Medium Saucepan
Ingredients
- 250 g Carnaroli Rice
- 40 g Butter cubed
- 1 Shallot very finely diced
- 125 ml Dry White Wine
- 800 ml Beef Stock
- 40 g Parmigiano Reggiano micro grated
- 1.5 g Saffron Pistils
- Sea Salt & White Pepper to taste
Instructions
- Add the shallots and half the butter to a medium pot over a medium low heat. Sauté for 2-3 minutes until softened. Add the risotto rice and saffron and sauté until the rice starts to become translucent, this will take approximately 1 minute.
- Add white wine and reduce until evaporated. With a ladle add enough stock to cover the rice. Slowly simmer the rice whilst stirring regularly, adding ladles of stock every few minutes so the rice stays covered. Do this until the rice is al dente, this should take about 15 minutes.
- Once you have used all the stock and the rice is al dente, reduce if necessary until the stock has slightly thickened.
- Turn off the heat and mix in the rest of the butter and Parmigiano Reggiano. Stir until the mixture is fully incorporated and session to taste with salt and pepper.
- Leave to sit for 1 minute, mix again then serve.
Nutrition
Calories: 782kcalCarbohydrates: 108gProtein: 24gFat: 22gSaturated Fat: 14gTrans Fat: 1gCholesterol: 57mgSodium: 1260mgPotassium: 959mgFiber: 4gSugar: 4gVitamin A: 657IUVitamin C: 1mgCalcium: 284mgIron: 4mg
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