Milanese Risotto with Saffron Recipe

Ingredients:

• 1 cup Arborio rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1/4 cup dry white wine
• 1/4 teaspoon saffron threads
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper, to taste

Instructions:

1. Preheat a large saucepan over medium heat. Add the onion and garlic and sauté until fragrant, about 3-4 minutes.
2. Add the Arborio rice and stir to coat with the onion and garlic. Cook for 1-2 minutes until the rice is translucent.
3. Add the white wine and stir until it has been absorbed by the rice.
4. Gradually add the chicken stock, one ladleful at a time, stirring constantly. Wait until each ladle of broth has been absorbed before adding the next.
5. While the risotto is cooking, dissolve the saffron threads in 1 tablespoon of hot water.
6. Once the rice is cooked, add the saffron water, butter, and Parmesan cheese. Stir until the butter has melted and the cheese is melted and creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with additional Parmesan cheese and fresh herbs.

Verdict:

This Milanese risotto with saffron is a classic Italian dish that is perfect for a special occasion or a dinner party. The saffron adds a distinct flavor and aroma to the dish, while the Parmesan cheese and butter make it rich and creamy. Try serving it with a side salad or roasted vegetables for a well-rounded meal.

Serving Suggestions:

• Garnish with additional Parmesan cheese and fresh herbs like parsley or basil.
• Serve alongside a side salad or roasted vegetables for a well-balanced meal.
• Pair with a crisp white wine like Pinot Grigio or Chardonnay.