Risotto Milanese-Saffron Risotto

Risotto was a recipe that I wanted to make for a long time but never found the opportunity. Thanks to MSA, I have the pleasure of doing that as well and learning many tricks from the chef.

So what are these tricks;

– If you are going to make risotto, you definitely need to use Arborio rice because this rice has a higher starch rate.

– Since baldo rice is generally used in Turkey, the cooked risotto cannot achieve a creamy appearance and extra cream is added to it. Of course, this situation changes the whole flavor of the whole risotto.

– You add a ladle of water rather than all of a sudden, a spatula is passed right through the middle of the risotto that absorbs the water to see if it is cooked, and if the gap between the opened rice is closed in 1-1,5 seconds, you add a ladle of water again. In order to understand that it is cooked, when you taste it, the rice should be in a consistency that will taste a bit.

– Risotto is never presented in the form of a ball in the original, it has to be spread on the whole plate by hitting the bottom as in the photo.

Materials:

250 gr. Arborio rice
30 ml olive oil
half onion
1-1,5 liters of chicken stock
150 ml white wine (you can use water instead of wine if you want)
5 g saffron
60 g parmesan cheese
40 g butter
salt-pepper

How to Make Risotto Milanese-Saffron Risotto Recipe?

Chop the onion for food, grate the parmesan cheese. Pour the saffron into the wine in the glass and dip it into the wine by pressing it with your hand.
Put the olive oil in a deep pan and heat it, then add the onions and fry for 2-3 minutes (they will not change their color).
Add the rice and cook for 2-3 minutes, stirring constantly. When the rice becomes transparent, add the white wine and continue cooking over medium heat.
When the rice absorbs the wine well, add 1 ladle of chicken stock and continue mixing. Add salt and pepper. Keep adding chicken broth with a ladle and simmering until your risotto reaches a creamy consistency and is slightly hard on your teeth (remember, after adding 1 ladle, chicken broth will not be added again without draining). Take the risotto from the fire, which has reached the desired consistency, and add the butter into it and mix it quickly. Then add the grated parmesan cheese and mix again. When the mixing process is finished, put it on the serving plate. Turn the plate slightly on its side and tap the bottom so that the rusotto spreads on the plate as in the photo.