Saffron risotto
Saffron risotto, among Italian risotto recipes, this one is one of the easiest rice dish recipes.
The saffron risotto is known in Italy as risotto alla milanese, as it is typical from Milan area. It has simple ingredients, and what counts (as for most of Italian dishes) is the good quality of them.
The result is yellow as you see on this photo. Saffron powder is red, but as it is used in small quantities, when mixed with rice becomes yellow.
Saffron is one of the most expensive things in the world - it costs more than gold! Fortunately we use just a few grams to cook and so the price is pretty reasonable.
You'll need (4 people):
• 0.88lb of rice
• 4 tablespoons of extra virgin olive oil
• about 33.8oz of broth
• 3 tablespoons of butter
• 4 tablespoons of grated parmesan cheese
• a bit of saffron (a small bag)
• half onion (not chopped)
• salt
How to prepare:
Put the extra virgin olive oil inside a pan, add the half onion and cook it for a while, without colouring it. Then take the onion away and add the rice. Mix it with the oil.Add part of the broth (if you don't feel like doing it or have no time, use cubes - in this case take care of salt as cubes are salty).
Mix it well and then lower the gas, cover the pan and let it cook, opening the pan once in a while to mix it and add broth when necessary.
After about 10 minutes, taste a grain to see its cooking and when it's quite done, turn off the gas and add the butter, the grated parmesan cheese and the saffron. Mix it all well, cover the pan again and let it rest for 5 minutes.
It's ready to eat...enjoy!
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