This golden risotto is my favourite of all. The delicate taste of the infused saffron mixed with the white wine empowers your senses – it’s the simplicity of these luxurious ingredients that make this dish so special. My kids love this meal and often make requests for this ‘yellow rice’. Risotto is very easy to make, the key is to be totally devoted to your saucepan for 15-20 minutes as you have to stir often. Serve with a salad or boiled spinach with lemon.
When I go to Milan, I usually try to go straight to ‘Antica Trattoria della Pesa’ (Viale Pasubio, 10 20154 Milano, Italy) – this Milanese restaurant leaves me with the fondest Italian food memories, and their risotto Milanese is the best ever, especially served with an osso bucco.
Ingredients: (serves 4)
350 grs arborio or carnaroli rice
1 onion (finely chopped)
1 litre chicken stock
1 dash of saffron threads
40 ml white wine
5 tbsp butter
10 ml olive oil
A handful of chopped parsley
Prepare your pan of boiling chicken stock and add the saffron – mix well – you will get a lovely golden stock.
In a large saucepan, add 2 tbsp of olive oil on a medium heat. Fry the onion until they soften (4 minutes), then add the rice until it is nicely coated with the oil for 2 minutes, stirring constantly. Pour in the wine and let in reduce for 2 minutes. Add the saffron/ chicken stock one ladle at a time – make sure the stock gets well absorbed until you add the other one. This should take you approximately 15-20 minutes, or until the rice is cooked al dente. Stir in the butter, sprinkle with parmesan cheese and chopped parsley (optional). You can also add a few strands of saffron threads.