In Italy this dish is also known as “Risotto giallo” (yellow risotto) or “Risotto alla Milanese” and it is a typical dish from Milan.It has been ages I have not eaten this dish and as soon as I saw Cannella’s post (zuccherierait.blogspot.com) on risotto with saffron I decided I was going to prepare it too... so here is my recipe.
I also used Parmigiano Reggiano crust. I am convinced that when you are cooking you do not throw anything away... but you can always recycling… especially Parmigiano crust, which gives a very good flavor to a dish.
SAFFRON RISOTTO(For 2 people)
Ingredients: 180 g Carnaroli rice, chicken stock, 0,25 g saffron, ½ small onion, Parmigiano Reggiano crusts, grated Parmigiano Reggiano, 1 tbsp butter, extra-virgin olive oil, salt.
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Chop the onion and sauté it with some oil in a deep saucepan until it is clear but not browned. Add the rice and toast it for few minutes with high heat. Add some boiling stock to the rice and stir. When the rice has absorbed all the liquid, add some more, a little at a time, stirring all the time. Add the Parmigiano crusts and cook for about 15 minutes. Add saffron powder and cook for the last 5 minutes. Turn off the heat, add butter and cover for 5 minutes, this process is important because it makes the risotto creamy. Now you can stir and serve immediately with a lot of grated Parmigiano.
Chop the onion and sauté it with some oil in a deep saucepan until it is clear but not browned. Add the rice and toast it for few minutes with high heat. Add some boiling stock to the rice and stir. When the rice has absorbed all the liquid, add some more, a little at a time, stirring all the time. Add the Parmigiano crusts and cook for about 15 minutes. Add saffron powder and cook for the last 5 minutes. Turn off the heat, add butter and cover for 5 minutes, this process is important because it makes the risotto creamy. Now you can stir and serve immediately with a lot of grated Parmigiano.
12 comments:
Ciao Orchidea,
questo è il mio piatto preferito sin da quando ero bambina!!..non mangiavo altro!
ciao!pensa un po', io sono di Milano, come posso non adorare il risotto giallo? a volte però mi diletto nell'arricchirlo con zucchine e pancetta, funghi...gnam!
ps:sto per postare una ricetta scandinava... :)
non è per niente facile il risotto, tanto buono quanto poco fotogenico!
ma tu ci sei riuscita benissimo…
Buono il risotti giallo!!!
a parte il fatto che il risotto mi piace con qualsiasi condimento...
ma lo zafferano!!con quel profumo!!!
Ciao Orchidea,
Anch'io adoro il Risotto alla Milanese ma non ho usato mai croste di parmiggiano ... grazie per il consiglio!
Baci!
What an attractive colour :)
Orchidea, your risotto looks superb, especially the bright colour :)
Orchidea
what a great cooking tip! I cooked my risotto alla milanese quite often, right, I never found mine creamy. Now I know why. And I'd start to save that parmigiano crust too!
This looks mouth watering.. I so love a creamy risotto. I do the same as you, and throw my parmigiano crusts into sauces while they cook! Fantastic! Thank you for your spin on the recipe, I can't wait to try it :D
Saffron... davvero... a piacciono tutti i risotti ma il mio preferito è quello con i funghi.
Alice, grazie. Sono curiosa di vedere la ricetta scandinava... quindi curioserò nel tuo blog di frequente.
Daniela, grazie mille... è proprio un bel complimento.
Tulip, è vero il risotto allo zafferano ha un profumo... ed è buonissimo.
Gemma, grazie. Prova con le croste... vedrai che gli daranno più gusto.
Betul, thanks.
Angie, thanks. I have to say I am happy brightness... it was not so easy to get that light.
Gattina, thanks. That is exactly the trick to make it creamy... all Italians know that.
Lis, thanks a lot. Good with the crusts in th esauces, isn't it?
Ciao.
This sounds delicious. I'll try my first risotto with your recipe.
Thank you Burcu. Let me know...
Ciao.
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