中文
  • HOME
  • ABOUT
    • CREDITS
    • RESOURCES
    • Privacy Policy
  • ITALY
  • RECIPES
  • INGREDIENTS
  • EQUIPMENT
  • TECHNIQUE
  • WINE
  • Free Updates
  • BLOG
  • chinese

Living a Life in Colour

a guide to Italian food, wine and culture

Risotto alla milanese (saffron risotto) – Lombardia

 

 

Risotto alla milanese (saffron risotto) – Lombardia
 
Print
Prep time
5 mins
Cook time
50 mins
Total time
55 mins
 
Categories: Vegetarian *eliminate the bone marrow and replace the meat broth with vegetable broth Saffron risotto is a traditional accompaniment to ossobuco. The broth used in making risotto needs to be hot otherwise it increases the cooking time and the correct texture is not achieved. There are many stories associated with the origin of this dish but perhaps the most interesting one is related to the construction of the Duomo in Milano. In1574, a master glassmaker was creating a masterpiece window, Saint Helena. His assistant was nicknamed “Saffron” because he used saffron to colour the glass, creating a distinct effect. One day the master glassmaker was joking with his assistant saying, “I see you will even put saffron in the risotto.” At that time, the master glassmaker’s daughter was marrying a wealthy merchant. During the wedding banquet, four valets appeared holding large pots of golden risotto, flavoured with saffron. Saffron, the assistant, had asked the chef to prepare it as a wedding gift. The saffron risotto was extremely popular and became fashionable throughout Milano.
Author: Woo Wei-Duan
Recipe type: Primo (First Course)
Cuisine: Lombardia
Serves: 4 servings
Ingredients
  • 1 teaspoon saffron
  • 1 litre meat broth, hot
  • 40 gms butter
  • 50 gms beef bone marrow, removed from the bone, and chopped
  • 1 small yellow onion, finely chopped
  • 300 grams risotto rice
  • 125 mls white wine
  • 50 gms Parmigiano-Reggiano cheese, finely grated plus more for serving
  • Sea salt
  • Freshly ground black pepper
Instructions
  1. Put the saffron in the mortar.
  2. Grind the saffron to a powder by stirring with the pestle
  3. Bring the broth to a boil in a covered saucepan.
  4. Ladle 125 ml of the meat broth into a bowl and stir in the ground saffron and set aside.
  5. Heat a large saucepan or sautepan over medium heat and add 20 gms of butter, the bone marrow and the onion.
  6. When the butter and marrow have melted, turn the flame down low and cook the onion until it is very soft but not coloured (15 to 20 minutes).
  7. Add the rice and stir with a wooden spoon until the rice is coated, is shiny, and makes a squeaking sound, 4 to 5 minutes.
  8. Add the wine to the rice.
  9. When the liquid evaporates (1 to 2 minutes), add 250 mls of meat broth and stir continually.
  10. When all the broth is absorbed, add another 150 mls and repeat. Keep enough liquid in the pan and stir continuously so that the rice does not stick to the pan and cooks evenly.
  11. After 800 mls of stock has been added, strain the saffron infused broth through a fine wire mesh.
  12. Add the saffron infused broth to the rice, stirring.
  13. Taste the rice and add salt and pepper to taste. Keep adding the broth until the rice is cooked (about 20 minutes in total from when the rice was added). It should be firm to bite but not unpleasantly hard. There should be enough liquid to coat the rice but not so much that the rice floats in it. Remove the rice from the heat. Stir in 20 gms of butter and the Parmigiano-Reggiano cheese.
  14. Divide the risotto amongst 4 serving bowls. Dust with more _Parmigiano-Reggiano _cheese and serve.
Notes
Variation 1: substitute red wine for white wine

Variation 2: substitute gravy from roasting meat for the bone marrow
3.5.3208

If you're new here, you may want to subscribe by e-mail. Thanks for visiting!

Thanks for visiting Living a Life in Colour again, good to have you back here. If you haven't yet, you might want to subscribe by e-mail . Enjoy! Thanks for visiting!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Learn how to make Italian recipes for family and friends.

Recipes

Connect

Woo Wei-Duan provides practical instruction on Italian cooking and recipes as well as musings on life and family on this website. Read More…

Contact Us

Learn how to make Italian recipes for family and friends.

Featured posts

Venice flooding in 1966 by By Unknown
Panzarotto (a deep-fried pizza pocket filled with molten mozzarella and tomato sauce)
Creative Commons Licence
Mei Man Ren Sheng by Woo Wei-Duan is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.