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Friday, July 12, 2024

Saffron Risotto from Milan
Serves 4


6 cups (1 1/2 quarts) Beef Broth or Chicken Broth , or a combination
1/2 teaspoon saffron pistils
7 tablespoons unsalted butter, cubed, at room temperature
1 small yellow onion, minced
2 ounces beef marrow, cut into 1/4-inch cubes (optional)
1 1/2 cups Vialone Nano rice
1/2 cup dry white wine
1/2 cup freshly grated Parmigiano-Reggiano
1/2 teaspoon salt


Heat the broth to just below the boiling point in a 2-quart pot. Remove 2 cups of it to a bowl and dissolve the saffron in it; set aside.

Melt 3 tablespoons of the butter in a 12-inch sauté pan. Add the onion and marrow, if using, and cook over low heat 15 minutes, stirring often. Raise the heat to medium-high. Add the rice and cook, stirring with a wooden spoon, for 3 minutes. Deglaze with the wine and cook until it evaporates, stirring, about 3 minutes.

Begin adding the broth by the 1/2 cup and cook, stirring and adding more broth whenever the liquid has been absorbed, for 15 to 18 minutes, or until the rice is al dente. You may not need all of the broth. Strain the reserved saffron broth over the risotto through a fine sieve lined with paper towels. Fold it in along with the remaining 4 tablespoons of butter, the Parmigiano, and the salt. Remove from the heat, cover, let rest 2 minutes, and serve hot.
(Micol Negrin, Rustico Regional Italian Country Cooking, 2002)

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