Another recipe from the culinary tradition of Milan. I propose you the vegetarian version with the vegetable stock and no bone marrow (which is required in the classical recipe). This won’t be the original recipe, but the best way to cook a zafran risotto. To serve four you’ll need:
350-400 g Arborio rice
50 g Butter
1/2 Onion (finely chopped)
100 ml White dry wine
1 Litre of hot vegetable stock
1 sachet of Saffron powder
60 g Grated Parmesan cheese
Salt for seasoning
Put 30 g of butter in a large pan and melt it (keep the remaining butter for later).
Add the finely chopped onion.
Sweat over a medium heat for about 4 minutes.
Once the onion is soft, add the rice and stir until the rice becomes translucent. Keep stirring and sweat the rice for a minute or two. Add the white wine, keep stirring and let the wine evaporate.
Now, begin to add a couple of ladle full of hot stock, when it is absorbed, add some more. Do this operation for about 15 minutes stirring regularly.
Taste the rice every minute until the rice is cooked al dente, eventually adjust seasoning with salt.
Put the saffron powder into a glass and add some stock and dissolve it stirring.Add the saffron into the pan.
Keep on stirring until the rice becomes golden yellow and add some more stock if required. Add Parmesan cheese and stir. Put the fire off, add the remaining butter and stir. Cover the pan for about a minute. The zafran risotto needs a rest of one or two minutes before you serve it “all’onda”.
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