Saffron risotto is a typical recipe of the Lombard tradition. It is an easy-to-prepare risotto, often enriched with mushrooms, porcini in particular, sausages or crustaceans that give the dish an even richer and more captivating flavor.
What we offer today is the basic version from which to start for any changes or additions.
The quality of the main product of this recipe are essential.
L 'Italiano - The gourmet club has selected for you a saffron produced with attention to detail by the Azienda Agricola Marisa Petti of Sant'Agata de' Goti, Benevento.
The knowledge of the Santagatese territory and of its land, handed down from generation to generation, has remained unchanged until Marisa Petti who since 2007 manages the company with dedication and competence, typical of those who have a deep love for a territory and its fruits.
The company has a fruit and vegetable address; it extends for about 6 hectares and is divided into two bodies that host different fruit crops such as: apples, apricots, cherries, peaches, extra virgin olive oil and the most precious spice in the world ... saffron (organic)!
Sauté the peeled and finely chopped onion in a saucepan with 30 g of butter. Add the rice and toast it in the dressing. Wet the rice with the white wine and, when it has faded, add the hot broth, one ladle at a time.
Still stirring, cook the rice by constantly pouring broth over it, taking care never to let it dry.
Halfway through cooking the risotto, add the saffron dissolved in a ladle of hot broth. I had pistils which I infused and which I then filtered.
After cooking (about 20 minutes) remove the saucepan from the heat, add a knob of butter and Parmesan and stir.
Wait a few minutes before serving the saffron risotto on the plates, so that the rice rests and the flavors merge better.