Risotto is a creamy, traditional Italian dish made with rice. Saffron Risotto Milanese is usually served with Osso Buco (braised veal shanks), but is good with any meat dish.
Carnaroli and Vialone Nano are the best rice to use, and both have their own properties. Carnaroli is harder to overcook, compared to Vialone Nano, but Vialone Nano cooks faster and may absorb the taste of other ingredients better.
When making risotto, be sure to use a thick-bottomed pan. This helps to keep the rice from getting scorched. A high-sided, well-seasoned cast iron pan makes a nice risotto, as it is a thick, heavy pan. When using cast iron, it must be seasoned properly or the rice will stick.
Saffron Risotto Milanese Recipe
Ingredients You Will Need:
3 cups chicken broth
½ teaspoon saffron threads
½ cup diced onion
4 tablespoons butter
1 tablespoons crushed garlic
2 tablespoons Extra Virgin olive oil
¾ cup carnaroli rice
�" cup white wine
Salt to taste
¼ cup chopped flat-leaf parsley
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Melt the butter and extra-virgin olive oil in a thick-bottomed pan (a perfectly seasoned, deep-sided, cast iron pan works perfect).
Add the diced onion, garlic and saffron and saute until the onion starts to turn translucent. Add the carnaroli rice, stirring until the rice is thoroughly coated with the oil and butter mixture.
Once the mixture starts to simmer, add the warm chicken broth and white wine. Do not cover. Stir constantly.
Add another cup of chicken broth to the rice mixture and allow the mixture to cook, continuously stirring. At the end, add the chopped parsley and the cheese. Cook just long enough for the cheese to melt.
Garnish with parsley sprigs and serve with the meat dish of your choice or eat it by itself for a tasty vegetarian meal.
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