Risotto Allo Zafferano Monzese (monza Saffron Risotto)
Risotto allo Zafferano Monzese, or Monza Saffron Risotto, is a classic dish from the Lombard cuisine, known for its rich and creamy texture with a subtle saffron flavor. This recipe is a perfect representation of the traditional flavors of the region.
Ingredients
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 6 cups chicken or vegetable broth
- 1 small onion, finely chopped
- 3 tablespoons butter
- 1/2 teaspoon saffron threads
- 1 cup grated Parmigiano-Reggiano cheese
- Salt and pepper to taste
Instructions
- In a small bowl, steep the saffron threads in 2 tablespoons of warm water for 10 minutes.
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent.
- Add the Arborio rice to the saucepan and toast for 2 minutes, stirring constantly.
- Pour in the white wine and cook until it has evaporated.
- Begin adding the broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
- After about 15 minutes, add the saffron and its soaking liquid to the risotto.
- Continue adding the broth and stirring until the rice is creamy and al dente, about 20-25 minutes in total.
- Remove the risotto from the heat and stir in the remaining butter and grated Parmigiano-Reggiano cheese. Season with salt and pepper to taste.
- Let the risotto rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Saucepan Wooden spoon Bowl
Tools
Grater
Serving suggestions
Serve the Risotto allo Zafferano Monzese hot, garnished with additional grated Parmigiano-Reggiano cheese and a sprinkle of saffron threads for an elegant presentation.
Tips & tricks
For a vegetarian version, use vegetable broth instead of chicken broth.
Cost
$15