It’s that time of year where our bodies are seeking for comfort and warmth, and there is anything that can help give you that, it would be this saffron risotto recipe! Quick and easy, a comforting dinner is served.
Saffron Risotto Alla Milanese With Porcini Mushrooms Recipe
SERVES 5
Ingredient
2 tablespoons extra virgin olive oil
75g (2 1/2 oz) unsalted butter, chopped
1/2 small brown onion, chopped finely
Pinch of slat
30g (1 oz) veal bone marrow
15g (1/2 oz) dried porcini mushrooms, soaked in water for 10 min, drained and chopped
300g (10 oz) carnaroli superfine, or arborio rice
90ml (3 fl oz) dry white wine
1 tablespoon saffron threads (soaked in white wine)
1.2L (40 fl oz) chicken stock
60g (2 oz) parmigiano reggiano, grated
Method
1. Heat oil and 1/2 tablespoon butter in a large saucepan on medium heat. Add onion and pinch of salt and cook for 2 – 3 minutes until onion is soft. Add marrow and mushrooms and cook for 2 minutes until the marrow softens.
2. Add rice and stir to coat grains. Stir in wine and saffron then heat until wine has evaporated. Heat stock but do not boil.
3. Add stock, one ladle at a time, allowing liquid to absorb between additions. Stir continuously until the rice is cooked, about 16 – 18 minutes. It should have a creamy consistency but still firm to bite. Remove from heat.
4. Add cheese and remaining butter and stir to combine. Stand for 2 – 3 minutes. Risotto should be creamy and runny; if not, add a little more stock. Serve.
Recipe via Luca’s Seasonal Journey by Luca Ciano