Pasta may be Italy's most famous first course, but rice is equally key to Italian cuisine — especially in the northern region of Lombardia. During the Renaissance, the swamps near Milano were turned into rice paddies, and rice has played a starring role ever since. One of our favorite Milanese dishes is the iconic risotto allo zafferano.
Ingredients for 4 people
For the broth
- Piece of boiled beef
- 1 carrot
- 1 onion
- 1 celery stalk
- 1 parsley stalk
- 2-3 peppercorns
For the risotto
- 1 2/3 cups rice, preferably Carnaroli
- Saffron, to taste
- 1/2 cup white wine
- 1/2 cup Grana Padano, grated
- 1/2 medium onion, finely chopped
- 2 tablespoons butter
How to make Risotto allo Zafferano
- To prepare the broth, combine all of the ingredients in a pot, cover with cold water and bring to a boil. Cook for at least two hours, or until the meat is tender. Season the broth with salt and keep the pot simmering while preparing the risotto.
- In a medium saucepan, heat about 1 tablespoon of the butter over medium-high heat. Add the onion and sauté until soft and translucent, about 20 minutes. Add the rice and toast it, stirring constantly, until fragrant. Add the white wine and stir until it has evaporated and the rice is translucent with just a small pearl visible in the center of the grain.
- Add 1 ladleful of the broth, stirring until all of the liquid has been absorbed. Using a spatula, collect all of the grains from the sides of the pot and stir them into the mixture so the rice cooks evenly. Continue adding 1 ladleful of warm broth at a time, stirring constantly. Taste the rice before each addition of broth to gauge how close it is to being cooked and to adjust the seasoning with salt.
- While the rice is cooking, toast the saffron in a small pan over low heat. Crumble the toasted saffron and combine it with a small amount of the broth. When the rice is al dente, stir the saffron-infused broth into the risotto. Season with salt, to taste. Remove the pot from the heat and add the remaining butter and the Grana Padano. Stir until the ingredients are completely incorporated. Serve the risotto in four warm bowls.
