Zafferano e Riso alla Milanese D’O
Category: Primi Piatti (First Course)
Servings: 4
A timeless classic of Milanese cuisine, Zafferano e Riso alla Milanese D’O is a rich and luxurious risotto made with saffron, perfectly cooked Carnaroli rice, and a touch of butter and Grana Padano DOP for an indulgent finish. This dish is a harmonious blend of flavors, each step designed to elevate the rice to its ultimate texture and flavor, culminating in a beautifully fragrant saffron-infused creation.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 320g |
| Water | 2 liters |
| Butter | 60g |
| Grana Padano DOP | 275g |
| White wine vinegar | 10g |
| Lemon zest | ½ lemon |
| Salt | to taste |
| Saffron threads | 5g |
| Water (for saffron) | 150g |
| Cornstarch (Maizena) | 10g |
| Sugar | 1g |
Instructions:
Step 1: Preparing the Saffron Sauce
- Infuse the saffron: Begin by preparing the saffron infusion. In a small saucepan, bring 150g of water to a boil.
- Dissolve the cornstarch: In a separate bowl, dissolve the cornstarch in 15g of cold water, stirring until smooth. Once the water in the saucepan is boiling, gently stir in the cornstarch mixture and allow it to simmer for a few seconds. Remove from heat and let it cool for a few moments.
- Add saffron: Stir in the saffron threads and a pinch of sugar to enhance the release of their aromatic oils. To preserve the integrity of the saffron threads, avoid whisking vigorously; instead, gently swirl the pan. Keep the temperature around 70°C (160°F) to allow the saffron to fully release its fragrance and color.
- Store the infusion: As the sauce cools to about 50°C (120°F), transfer it to a squeeze bottle to help you apply the saffron sauce delicately when plating. Set the bottle aside.
Step 2: Cooking the Rice
- Prepare the rice: In a large, heavy-bottomed pan, bring 2 liters of water to a boil. In a separate dry pan, toast the rice over medium heat. Stir the rice constantly to ensure it is evenly toasted—this step is essential to releasing the rice’s natural starch and helping it to absorb liquids evenly during cooking. The rice should be glossy but not browned.
- Cook the rice: Once the rice is toasted, add 2-3 ladles of boiling water to the pan. Stir gently and reduce the heat to a simmer. Continue cooking the rice for about 16 minutes, adding more water as needed. Stir occasionally, but not too frequently, to preserve the shape of the grains. Taste the rice as it cooks, checking for an al dente texture.
- Finish the rice: Once the rice reaches the desired level of doneness, remove the pan from the heat and let it sit for about 30 seconds. It’s important that the pan is not too hot during the next step to ensure the rice will be creamy, not greasy.
Step 3: Mantecatura (Finishing the Risotto)
- Season the risotto: To enhance the natural flavor of the rice, add 10g of white wine vinegar. This will help balance the richness of the dish and bring out the cereal flavor. Next, incorporate the butter, carefully avoiding any white residue from the butter. Stir gently until the butter is completely melted into the rice.
- Add the cheese: Stir in the Grana Padano DOP, mixing thoroughly to create a rich, creamy texture.
- Achieve the perfect consistency: If the risotto is too thick, add a small amount of water to loosen it, achieving a smooth, creamy consistency. Season with salt at the end, adjusting the amount according to your taste.
- Final mixing: Once the risotto is well-mixed and creamy, let it rest briefly to settle into its ideal texture.
Step 4: Plating the Risotto
- Serve: Spoon a portion of the risotto into individual plates. Gently tap the bottom of the plate with your palm to spread the risotto evenly across the surface.
- Finish with saffron sauce: Shake the saffron infusion bottle and drizzle a few drops of the saffron sauce over the risotto. The saffron’s vivid yellow hue and its subtle, aromatic flavor will add the final touch of elegance to the dish.
Tips for Success:
- Rice choice: Carnaroli rice is ideal for this dish due to its high starch content, which gives risotto its signature creamy texture. Avoid using other types of rice, as they may not yield the same results.
- Infusing the saffron: To ensure the saffron releases its full aroma and color, never boil it directly in the cooking liquid. Instead, allow it to steep gently in warm water.
- Timing is key: When preparing risotto, patience is essential. Don’t rush the cooking process, and be sure to taste the rice as it cooks to ensure it reaches the perfect al dente texture before finishing with the butter and cheese.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 460 kcal |
| Protein | 11g |
| Carbohydrates | 60g |
| Fat | 22g |
| Saturated Fat | 13g |
| Fiber | 2g |
| Sugars | 2g |
| Sodium | 420mg |
| Calcium | 250mg |
Conclusion:
Zafferano e Riso alla Milanese D’O is a celebration of Milanese cuisine’s elegance and simplicity. The rich flavors of saffron and Grana Padano, paired with the perfectly cooked Carnaroli rice, make this dish a luxurious choice for any occasion. Its refined flavor and texture will undoubtedly leave a lasting impression on your guests, making it the ideal first course for a special meal. Enjoy the vibrant yellow hues and aromatic notes of this classic Italian recipe!
