According to a legend the invention of the saffron risotto dates back to the late 1400s, when the artist Valerio of Flanders, who was working on the staining of the glass windows in the Cathedral of Milan, decided to make his meal more colorful by pouring a little saffron powder in his rice: that was the birth of the “Risotto alla Milanese” and of its variations.photos by coco zordan
Jump to Recipe
Risotto with Saffron – Risotto allo Zafferano
cakeThe Recipe
Servings
4
Prep time
5 min.
Cooking time
20 min.
Print
Ingredients
riso arborio (or Vialone or Carnaroli) 2 scant cups (300 gr.)
XVOO 3-4 tbs. (enough to cover the pot bottom)
butter 1 tsp
shallot or onion chopped 1 small
white dry wine 1/2 cup
saffron 1 tsp
grated parmigiano cheese 1 cup
- broth
chicken/beef stock about 6 cups
Directions
prepare the bouillon in a large pot and let it simmer,chop the onion and add to the warm XVOO in the pot (gas on medium-hi). The traditional recipe calls for butter, but I use olive oil instead and I add a small piece of butter at the end when I turn the gas off.
when onion turns golden brown add rice and stir for a couple of minutes, add 1/2 cup of white (dry) wine, let evaporate while stirring.
Add the bouillon 1 or 2 ladles at the time and stir. Let evaporate and repeat for about 10/15 minutes, or until the rice is semi cooked, but hard inside (still al dente).
dissolve the saffron powder in 1/2 cup of bouillon, add to rice, stir. 
Turn fire off, (rice must feel hard still, “al dente”) add half cheese, butter and stir. Cover with a lid and let rest for a few minutes. The rice will keep cooking and get drier so save some bouillon in case the rice gets too dry.
Serve hot. Add more cheese and black pepper to taste.
