Risotto allo Zafferano
Risotto allo Zafferano

    Risotto allo Zafferano

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      Produced by Zafferanami (meaning Saffron in Milan), a local handmade saffron farm, the Risotto allo Zafferano cube contains the highest quality saffron and locally grown Carnaroli rice. Through years of soil and drainage research, the precious saffron is beautifully cultivated in the North of Italy, meaning that the most famous local dish, Risotto alla Milanesecan now be prepared with local saffron. 
      The cube of 320 grams of risotto with 0.15 grams of saffron, makes the perfect gift for the adventurous cook looking to prepare local, traditional, Italian recipes at home.
      • 320 g Carnaroli rice from Pavia, Italy
      • 0.15 g Saffron grown by Zafferanami outside of Milan, Italy
      • Serves 4 
      • Sustainable artisanal agricultural production
      • Unique cultivation method
      • Saffron is a powerful antioxidant 


      Recipe Of Saffron Risotto (serves 4):


      • 5 1/2 cups chicken stock, preferably homemade
      • 2 tablespoons extra-virgin olive oil
      • 1 small onion, finely chopped
      • Salt and freshly ground pepper
      • 1 1/2 cups Vialone Nano or Carnaroli rice (10 ounces)
      • Pinch of saffron threads
      • 1/2 cup dry white wine
      • 1/2 cup freshly grated Parmigiano-Reggiano cheese
      • 1 tablespoon unsalted butter


      1. Saffron threads are to be soaked in a cup of hot water or broth in order to fully enjoy the aroma and properties of this precious spice. Cover it and leave it in a warm place for 40 minutes before use.
      2. In a medium saucepan, bring the chicken stock to a simmer; keep warm.
      3. In a heavy-based saucepan heat half the butter over medium heat.
      4. Add the onion finely chopped and cook until softened and translucent.
      5. Add the rice and stir with a wooden spoon until toasted and opaque, about 5 minutes.
      6. Pour the wine into the toasting rice stirring until it is absorbed and then add the broth a ladle at a time: the liquid should never be completely absorbed.
      7. Cook until the rice is tender and creamy and yet still a little al dente (about 15 minutes).
      8. Add the red infusion with the saffron threads, turn off the heat and stir in the remaining butter and Parmigiano until mixed well. Cook, stirring until the wine is absorbed.