Recipe of saffron risotto by Alfredo from Vimercate
Tradition wants this dish Lombard kitchen to be invented by a glassmaker for the daughter’s marriage.
The name of the glassmaker is Masto Valerio di Fiandra, wanted to impress the guests at the wedding and asked a collaborator, nicknamed “Saffron”, to put some of the dust used to create yellow (saffron) in the rice.
Hence the birth of saffron rice
The following ingredients are for preparing a risotto for 4 people.
400g of Carnaroli rice
50g of butter
40g of white wine
650g of water
1 nut of meat
50g of parmesan cheese or gratinated potato
1 sachet of saffron
Chop the onion. Put the chopped ginger in 50 grams of butter, if you do not like the onion flavor, it is advisable to remove it as soon as it is golden.
When the onion is golden, add the rice, let it flavor for 5 to 6 minutes without burning it, then sprinkle it with half a glass of white wine. In a separate prepared broth pot with the nut. Sprinkle the wine and add boiling broth.Cook on moderate heat so that you do not attack, Consider the broth should be added slowly. As rice absorbs it, risotto becomes dense. Almost at the end of the cooking add a plucking saffron. Check the salt and put it as needed. Finish baking and, before serving, add the other 50 grams of raw butter, cover the pan and serve after a few minutes to keep it, sprinkling it with plenty of grated Parmesan cheese.
Caution: During cooking, you should often sprinkle with a wooden spoon to prevent the rice from sticking to the bottom of the pan.