Risotto Milanese Saffron

Ingredients

• •400 g Arborio rice
• •1 teaspoon Salt
• •1 L Chicken stock
• •0.5 teaspoon Black pepper
• •100 g Parmesan
• •2 tablespoons Olive oil
• •100 g Butter
• •1 pinch Saffron threads
• •3 cloves Garlic
• •1 medium Onion
• •120 ml White wine

Instructions

1. 1

   Bring 1.5L chicken or vegetable stock to a simmer in a saucepan. Steep 1g saffron threads in 100ml warm stock for 10 minutes. Keep stock hot throughout cooking.

   💡 Hot stock is essential - adding cold liquid stops the rice from cooking evenly.

2. 2

   Heat 4 tbsp unsalted butter in a wide heavy-bottomed pan over medium heat. Add 1 finely diced onion, cook 5 minutes until translucent but not browned. Add 2 cloves minced garlic, cook 1 minute.

   💡 Never brown the onions - they should be translucent, creating a sweet base.

3. 3

   Add 350g Arborio rice. Toast for 2 minutes, stirring constantly, until edges become translucent. The rice should smell toasted, like popcorn.

   💡 Toasting the rice is critical - it seals the exterior and creates that creamy texture.

4. 4

   Add 150ml dry white wine (Pinot Grigio works well). Stir vigorously until fully absorbed. The wine adds acidity that balances the richness.

   💡 Let the wine fully absorb before adding stock - otherwise the risotto becomes watery.

5. 5

   Add warm stock one ladle at a time, stirring constantly. Wait until each ladle is almost absorbed before adding the next. This takes 18-20 minutes total.

   💡 The secret to creamy risotto is patient, constant stirring - this releases the starch.

6. 6

   After 15 minutes, add the saffron-infused stock. Continue stirring. When rice is al dente (tender but slightly firm in center), remove from heat.

   💡 Taste test at 18 minutes - overcooked risotto is mushy, not creamy.

7. 7

   Stir in 80g cold Parmesan (grated), 2 tbsp butter, and saffron strands. The risotto should flow like lava. Rest 2 minutes. Serve immediately with extra Parmesan.

   💡 The finishing butter and cheese (mantecatura) create that luxurious silky texture.