RISOTTO MILANESE

Nothing says saffron like Risotto Milanese!

I was always intimidated by making risotto, but it just requires stirring for about 30 minutes with good quality arborio rice, grated Parmigiano, and good broth.

Mina Sahar Saffron is the star ingredient which adds a gorgeous color and floral umami flavor.

METHOD

  • Heat the olive oil and butter in a saucepan over medium heat. Add the shallots and sauté

  • Add the rice and stir for a minute until it is all coated in butter

  • Add the saffron to the hot stock. Ladle by ladle, constantly stirring, add until all the stock has been absorbed, the saffron has released color, and the rice is tender for about 20 minutes.

  • Add the parmesan and stir into the rice gently

  • Salt and pepper to taste and enjoy!

INGREDIENTS

2 Servings

  • 2 tablespoons of butter

  • 1 tablespoon of olive oil

  • 1 shallot finely chopped

  • Generous pinch of saffron, about 15 strands

  • 6 oz, ¾ cup of Risotto rice

  • 2.5 cups of hot chicken or vegetable stock

  • ¼ cup parmesan finely grated

  • Salt and Pepper to taste