|
Milanese Risotto is one of the classic Saffron dishes, here's what you do.
Take a cup of arborio or carnaroli rice (don't use any other kind, other types of rice aren't starchy enough), saute it with a little butter and some minced onion. Then start adding warm/hot chicken stock that's had some saffron steeping in it. Add the stock one ladleful at a time, only adding more when the last batch has been fully absorbed. Once the rice is tender and creamy, add a little more butter and some parmesan cheese. The only downside to making risotto is that you have to stand in front of the pot for the whole 30-40 minuts it takes.
|