Once you’ve perfected the art, try your hand at this supremely special risotto recipe: truffle risotto with wild mushrooms. Whether you need a break from your staple pasta dishes or have a gluten-free guest, risotto is a go-to. Made with rice, stock and aromatics, the ingredients are simple and the technique comes with practise. Risotto has a reputation for being tricky to pull off and it’s true, it is a labour of love. But with time, patience and my help, you’ll be serving up steaming bowl after bowl of this delicious and filling family favourite.
What is risotto?
Typically, a risotto is prepared on the stove top by adding small quantities of hot stock to rice and stirring until the liquid is absorbed- and repeating this process. Like I mentioned, time and patience. But that’s as taxing as it gets! And at the end, you will be rewarded with a decadently rich and luscious rice dish. Saffron risotto, or risotto alla Milanese, is prepared in the same way, but the finish is a glossy gold plateful of delicately flavoured rice. The thin, fiery-coloured saffron threads when cooked are both sweet and earthy, and the addition of sharp parmesan cheese gives the risotto a savoury edge making it the perfect partner for osso buco. Interestingly, saffron risotto came about as the result of a prank. Perhaps with little to do in the way of fun in Northern Italy in the Middle Ages, some jokester glassmakers slipped a little of the saffron they were using to stain glass into a usually ghostly-white risotto at a wedding banquet. Presumably, the guests found it as palatable as it was amusing as gourmands around the world are still appreciating the joke today.
Risotto rice
The secret to a sleek, velvety sauce is in the starch so it is vital that you start with the right rice. You have a choice of two: arborio or carnaroli. Arborio rice is inexpensive and easy to find making it the most popular choice. The short and stubby grains absorb liquid and exude an oozy sauce thanks to the high starch content. Carnaroli is less familiar and accessible but said to be higher quality. Its plumper grains have a higher starch content making for an even richer, creamier texture. Standard store cupboard long grain rice varieties like basmati or jasmine will not yield the sought after creamy consistency and your hard work will be met with a thin sauce and chewy rice. Don’t be tempted by convenience!
Serving suggestions
Saffron risotto is often served with osso buco, a dish from the Italian region of Lombardy made with veal, although I use pork. I also love it when served with a lovely steak, or tender veal piccata! Creamy dishes like this one also do well when served with a fresh salad. Keep with the Italian theme by serving Caprese Salad as a side dish!
Storage and leftovers
Risotto is as filling as it is satisfying. I almost always find I’ve cooked more than anyone can eat. Fortunately, this saffron risotto will keep well if covered tightly and stored in the fridge. Make sure you eat it within 3-4 days. Reheat on the hob with a splash of water to loosen if needed.
More risotto recipes
Butternut Squash Risotto with Sage and Goat Cheese Spring Asparagus Risotto Prawn Risotto with Tomatoes and Peas Chicken Risotto with Mushrooms and Thyme Roasted Mushroom Risotto
