Saffron and Milanese Rice D'O
- Gluten Free
- Vegetarian
- Energy Kcal 488
- Carbohydrates g 74.5
- of which sugars g 2.2
- Protein g 10.1
- Fats g 16.6
- of which saturated fat g 9.62
- Fiber g 1.5
- Cholesterol mg 51
- Sodium mg 294
- Difficulty: Average
- Prep time: 5 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
If you’re into Italian food, the saffron risotto from Milan is a must-try—seriously good. This version of risotto alla milanese highlights Lombardy’s best ingredients, and Michelin-starred chef Davide Oldani brings a fresh twist. What’s cool is he skips heavy stuff like onions or butter. Pretty simple, right? Instead, he uses a cold-infused saffron pistil sauce. And this way, the pure, almost sweet saffron notes really, really shine. It captures the essence of Milanese history. Using local rice and top-notch saffron, it respects local farmers and their traditions. Each plate is like a little taste of Milan.
Unlike other risottos with extra cheese or thick sauces, this saffron risotto is both creamy and tender yet light on the stomach. It’s perfect for anyone looking for a classic dish with a modern twist. Truthfully, the pride in this dish is clear—Oldani crafted it for Expo Milano 2015, celebrating the city’s rich food culture. And the sauce? So so good.
If you know saffron rice recipes, you’ll love this version’s moist texture and the gentle, golden color. Unique to Milanese saffron, the flavors aren’t hidden under anything heavy. A clean, golden appearance and taste that’s unmistakably Milan. For anyone curious about Italian saffron risotto or eager to dive into authentic Milanese cuisine, this dish is what happens when tradition meets innovation. Honestly, it’s a testament to Milan's culinary excellence—pretty much—and a tasty example of why Italian cooking is so revered worldwide.
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INGREDIENTS
- Carnaroli rice 1 ½ cup (320 g) - aged 18 months
- Water 5 cups (1.2 l)
- Butter 2.1 oz (60 g) - (sweet quality)
- Grana Padano PDO cheese 1.8 oz (50 g) - aged 24-27 months
- White wine vinegar 2 tsp (10 g)
- Lemon peel ½ - (untreated)
- Fine salt to taste
- for the saffron sauce
- Saffron threads (0.5 g)
- Water 0.625 cup (150 g)
- Cornstarch 2 ½ tsp (10 g)
- Fine salt ¼ tsp (1 g)
- Sugar ¼ tsp (1 g)
How to prepare Saffron and Milanese Rice D'O
To prepare Saffron and Milanese Rice D'O, start with the saffron sauce. In a small saucepan, pour the water and bring it to a boil 1. Meanwhile, in a small bowl, dilute the cornstarch in 15 g of cold water 2 and as soon as the water starts boiling, add it very slowly to the saucepan, always stirring with a whisk 3.
Let it simmer for a few seconds 4, then remove it from the heat and let it cool for a few seconds. The sauce should be silky and smooth. At this point, add the saffron threads 5, a pinch of sugar 6, and salt.
To enhance the release of the essences contained in the saffron and not disturb the shape of the threads, do not stir with the whisk but gently move the saucepan 7. Doing this away from the heat, at a temperature around 158°F, the saffron will fully release its aroma. So as soon as you reach a temperature of about 122°F, transfer the sauce into a squeeze bottle (8-9); in this way, the saffron will continue to release colors and aromas.
Set the saffron sauce aside and proceed to cook the rice. First, put some water in a saucepan and bring it to a boil; it will be needed for cooking the rice. Initially, you'll need to toast it dry, by pouring it into an already hot pot 10. In this phase, it is essential to stir the rice 11 and often touch it with your fingers to determine when it is sufficiently hot 12. Perfectly toasting the rice allows the main ingredient of this dish to express itself in the best way.
Only when it is perfectly toasted, proceed to cook the risotto: wet it with 2-3 ladles of unsalted boiling water 13, stir, and lower the flame. Continue cooking the rice very gently, for about 16 minutes, adding more water as needed and stirring just occasionally 14, gently, to keep the grain intact. Always taste the rice to determine when it reaches the perfect point of cooking and as soon as it is ready, cooked but still al dente 15, remove the pot from the heat and wait about 30 seconds; it is important that the saucepan is not hot during the creaming phase.
At this point, add the vinegar 16, which will help to further highlight the cereal aroma and contrast the starchy part of the rice, the butter 17, and the grated lemon zest 18, being careful not to take the white part.
Add the Grana cheese and stir 19. Once the rice is well creamed, add a splash of water to achieve the right creaminess and add salt only at the end 20. Stir once more 21 to help it dissolve. Given the use of Grana cheese, it is best to add salt only at the end and always taste to avoid over-salting.
Now pour a ladle of rice onto the plate, tap the bottom of the plate with the palm of your hand so that the risotto spreads over the entire surface 22. Take the squeeze bottle with the saffron infusion, shake it 23, and draw a spiral on the surface of the risotto 24. Your Saffron and Milanese Rice D'O is ready to be enjoyed.