Saffron risotto (risotto allo zafferano) – Italian recipe (VIDEO)

One of the most famous Italian recipes: saffron risotto, or “risotto alla milanese”.

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Hi everyone and welcome to the GialloZafferano kitchen. I’m Deborah and today we’ll be preparing a traditional dish from Milan: Saffron Risotto. Let’s take a look at what we’ll need:

• 1 2/3 cups (350 g) of Arborio rice
• 8.5 Tablespoons (125 g) of butter
• An onion
• One glass (100 ml) of white wine
• 4 cups (1 lt) of broth
• A packet of saffron
• A little less than a cup (150 g) of grated Grana Padano cheese

Let’s prepare our risotto!

In a non-stick pan, melt the butter and to that add the chopped onion. Now add the rice and mix till it begins to brown. Once the rice is toasted, it’s time to add the glass of white wine and continue to stir until it’s completely absorbed.
The wine has evaporated. Now we’ll continue to cook the rice by continuously adding a ladleful of broth at a time and adding the next when the liquid has been absorbed.
When the rice is just about cooked, add the saffron which you can dissolve in a little bit of warm broth. Continue to mix until everything has finished cooking.
The rice is finished. Now, add the grated cheese and mix!
Here’s our saffron risotto. As a luxurious finishing touch, serve the risotto with a bit of saffron sprinkled over the top.
From GialloZafferano, buon appetito and see you next time!