Italian Risotto allo Zafferano - Saffron Rice Recipe

 

 

Italian Risotto Saffron is a typical recipe of Lombardia region, do not confuse it with Milanese Risotto which is prepared using beef marrow and without wine.

 

I have to admit that is not very easy for me to prepare Risotto, I love them but I'm not so good to do it. My Mom is superb cook of those dishes, using seafood, mushrooms, vegetables etc. The secret is to use fresh and high quality ingredients which give a nice taste to your risotto. Another secret is to use an authentic stock, i.e do not use stock- cube, select ribe rice.

 

My sister loves this risotto and when she comes to visit me is the perfect opportunity to prepare it .

 

 

Ingredients for 4 people

 

320g. ribe rice

40g. butter

40g. olive oil

1 finely sliced yellow onion

100g. dry white wine

900g. vegetable or meat stock

80g. grated Parmesan cheese

3 packets of Italian saffron

 

Lightly fry in a large saucepan onion with 20g butter and olive oil until fragrant but not browned. Add rice and continue stirring often until toasted, then pour in wine and let it evaporate for 5 minutes, mixing constantly. Pour the stock, season with salt, pepper and saffron, stir and cook for 15/20 minutes,then add butter and grated Parmesan. Serve hot and with Oltrepo' Pavese Pinot nero.