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Saffron Risotto (Alla Milanese)

Saffron Risotto (Alla Milanese)

Time

30 Minutes

Serves

4

Cuisine

Mediterranean

Heat

Dietary:

Making this recipe

Ingredients

  • 150ml dry white wine
  • 1 teaspoon saffron strands
  • 125g butter
  • 2 small onions – finely chopped
  • 2 cloves of garlic – minced or crushed
  • 75g pancetta (or bacon) – finely chopped
  • 400g risotto rice
  • 1500ml chicken stock
  • Sea salt
  • Pepper
  • 100g parmesan cheese – finely grated

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Method

If you’re entertaining friends and family, a delicious starter can be a fantastic way to start off a meal. Risotto alla Milanese is one of our favourite Italian food recipes. Risotto is an iconic dish originating from northern Italy. The warm climate of the Mediterranean makes it the perfect place for growing short-grain rice used in risotto. There are many variations of risotto, and it can incorporate different ingredients like clams, prawns, asparagus, mozzarella and chilli. We’ve chosen Risotto alla Milanese, a classic version that originated in Milan over 400 years ago. The subtle and floral flavours of saffron really complement the sweet and salty pancetta. The ingredients are cooked in chicken stock and white wine, creating a flavoursome and warming dish.

Step 1

Add the saffron strands to the glass of wine and set aside to infuse.

Step 2

In a heavy based pan melt about ½ the butter and gently fry the onion, garlic and pancetta until the onion has softened but not browned. Pour the stock into a separate pan a heat to a gentle simmer.

Step 3

Add the rice to the onions and pancetta and stir to coat the grains. Pour in the wine and saffron, cook gently until the wine has been absorbed. Add a ladle of the gently simmering stock… gradually add more stock as it is absorbed so the rice begins to swell. Add a pinch of salt.

Step 4

Keep stirring the rice as you add the stock to encourage the creamy starch out. Continue adding stock and cooking until the rice is soft, but still has a little ‘bite’ to it

Step 5

Season with a little more salt and pepper and stir through the rest of the butter and then the parmesan cheese. Cover and leave to stand for 2-3 minutes and serve with a drizzle of olive oil and a twist of black pepper.