Saffron risotto 

Saffron is an ancient spice that is obtained from the stigmas of the flower of the same name. In the beginning it was used for its coloring properties but over time it has become a valuable ingredient with which you can make unforgettable recipes... like saffron risotto! This classic first course is typical of Lombard cuisine where it is often combined with ossobuco, but it is loved in all regions of Italy: from adults and children, from the most refined palates to the most truthful ones. The reason lies in the simplicity of the preparation and the golden magic of saffron, which embellishes the rice grains with its unmistakable aroma and color. For a more intense flavor we recommend choosing pistils, but if you prefer, saffron powder will also be fine. Like any self-respecting risotto, moreover, the creaming phase will be essential to obtain the ideal creaminess, neither too soupy nor too thick. If you have always wanted to know how to prepare a saffron risotto perfectly to the wave, then, you just have to follow the recipe!

Ingredients

Carnaroli Rice 320 g

Saffron pistils 1 teaspoon

Golden onions ½

White wine 40 g

Vegetable broth 1 l

Water to taste

Extra virgin olive oil to taste

Salt to taste

to cream

Grana Padano cold from the fridge (to be grated) 80 g Grana Padano 

Cold butter from the fridge 75 g

Preparation

To make the saffron risotto, first put the saffron pistils in a small bowl and cover with water. Leave to infuse for at least 6 hours or even overnight, covering the bowl. After the infusion time, prepare the vegetable broth and keep it warm. Peel and chop the onion very finely, then pour it into a pan with a drizzle of oil. Turn on the heat to low and let it wilt very gently for about 10-15 minutes; To help you you can add a pinch of salt or a ladle of broth. When the onion is soft and translucent, pour in the rice and toast it for a couple of minutes, stirring constantly and keeping the heat low to prevent the onion from burning. Deglaze with white wine and let the alcohol evaporate completely, then start wetting the rice with the hot broth, a ladle at a time, taking care to wait for it to be absorbed before adding the next one. Keep a light and constant boil. When the rice is almost cooked, you can add the saffron with its infusion liquid (you can keep the pistils stuck to the bottom and use them for decoration). Mix well and finish cooking the rice, adjusting salt if necessary. Once cooked, turn off the heat and stir in the butter and grated Grana Padano, both cold from the fridge. Add a little more broth, just enough to get the right consistency, then mix everything together, shaking the pan to form the classic "wave". Serve your saffron risotto and garnish with the pistils kept aside!

Preservation

It is advisable to consume the saffron risotto immediately. The leftover risotto can be stored in the refrigerator for 2 days, in an airtight container, and can be used to make other tasty recipes such as arancini, flans, croquettes or a classic sautéed rice!

Advice

If you use saffron powder instead of pistils, you can follow the same cooking methods by reducing only the infusion time. Adding salt may not be necessary if the broth is already savory enough, so always taste before salting! If you prefer, you can cook the rice with boiling salted water instead of broth, but the latter gives the dish a more complex and balanced flavor. After serving the saffron risotto, gently tap your hand on the bottom of the plate: if the risotto expands it means that the consistency is perfect!