Saffron-Infused Risotto 'Milano Moderno'Saffron-Infused Risotto 'Milano Moderno'

Name: Saffron-Infused Risotto 'Milano Moderno'
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 180g Acquerello or high-quality Carnaroli rice; 0.5g high-quality saffron threads, steeped in 50ml warm stock; 1 small shallot, finely minced into a brunoise; 60ml dry Italian white wine such as Gavi or Vermentino; 800ml clear, unsalted white veal stock, kept at a low simmer; 50g chilled unsalted cultured butter, cubed; 40g 36-month aged Parmigiano-Reggiano, finely microplaned; 30g cleaned veal bone marrow, rendered and strained; 1 tsp freshly grated organic lemon zest; 1 tbsp finely chopped flat-leaf parsley for gremolata dust

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Cuisine

Italian

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Servings

⏱

Prep Time

15 mins

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Cook Time

25 mins

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Difficulty

Medium

A refined interpretation of the Milanese classic, featuring superior Carnaroli rice, hand-harvested saffron threads, and a concentrated veal marrow emulsion for unparalleled depth.

ItalianMedium

Ingredients

•180g Acquerello or high-quality Carnaroli rice

•0.5g high-quality saffron threads, steeped in 50ml warm stock

•1 small shallot, finely minced into a brunoise

•60ml dry Italian white wine such as Gavi or Vermentino

•800ml clear, unsalted white veal stock, kept at a low simmer

•50g chilled unsalted cultured butter, cubed

•40g 36-month aged Parmigiano-Reggiano, finely microplaned

•30g cleaned veal bone marrow, rendered and strained

•1 tsp freshly grated organic lemon zest

•1 tbsp finely chopped flat-leaf parsley for gremolata dust

Cooking Instructions

01
In a heavy-bottomed copper or stainless steel pan, gently melt 15g of the butter and sweat the shallots with a pinch of sea salt over low heat until translucent.
02
Increase heat to medium. Add the Carnaroli rice and toast for 3 minutes, stirring constantly until the grains are hot to the touch and the edges appear translucent.
03
Deglaze the pan with the white wine, stirring until the liquid has been completely absorbed by the rice.
04
Begin adding the simmering veal stock one ladle at a time. Stir continuously but gently; wait for each ladle to be absorbed before adding the next.
05
When the rice is halfway cooked (approx. 8 minutes), stir in the saffron-infused stock to impart a deep golden hue.
06
Continue the process until the rice is 'al dente' (usually 16-18 minutes total). The texture should be fluid but not watery.
07
Perform the 'Mantecatura': Remove from heat. Vigorously beat in the remaining cold butter, the rendered bone marrow, and the Parmigiano-Reggiano to create a creamy, 'all'onda' (wavelike) emulsion.
08
Rest the risotto covered for 2 minutes. Plate on flat warmed dishes, tapping the bottom to spread the rice evenly, then garnish with lemon zest and parsley dust.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023