Saffron risotto

Name: Saffron risotto
Prep time: 10 min
Cook time: 34 min
Total time: 44 min
Yield: 4
Ingredients: 25 g extra virgin olive oil; 30 g yellow onions chopped; 320 g Carnaroli rice; 3 Liffo spoons fine salt; 1 sachet saffron; 1 teaspoon granulated stock; 100 g dry white wine; 70 g butter in small dice; 70 g parmigiano reggiano grated

Prep time:: 10 min
Cook time:: 34 min
Total time:: 44 min
Serves:: 4

A classic of Milanese cuisine, made famous by the red gold - saffron -, an exotic spice that arrived from the East or Sicily, also used as a dye. It is said that the recipe was born in Milan in the 1500s from the inspiration of a painter, who mixed the precious golden spice into a simple butter risotto.

Ingredients

for 4 servings

extra virgin olive oil 25 g
yellow onions 30 g chopped
Carnaroli rice 320 g
fine salt 3 Liffo spoons
saffron 1 sachet
granulated stock 1 teaspoon
dry white wine 100 g
butter 70 g in small dice
parmigiano reggiano 70 g grated

Allergens: gluten, milk, celery, sulphur dioxide and sulphites

Yellow risotto is the dish that stands for Milan, and the saffron that colours it is one of the most expensive spices in the world: it takes thousands of flowers for a single gram. Success rests on the rice — Carnaroli holds its bite and releases starch slowly — and on the final stirring with butter and parmesan. But enough talking — let's go straight to loading the ingredients into Liffo!

Setting up Liffo

Container 1

In the first container put 25 g of extra virgin olive oil and 30 g of yellow onions, chopped.

Nel primo contenitore mettete 25 g di olio extravergine di oliva e 30 g di cipolle bionde tritate.

Container 2

In the second container put 320 g of Carnaroli rice, 3 Liffo spoons of fine salt, 1 sachet of saffron and 1 teaspoon of granulated stock.

Nel secondo contenitore mettete 320 g di riso Carnaroli, 3 cucchiai Liffo di sale fino, 1 bustina di zafferano e 1 cucchiaino di brodo granulare.

Container 3

In the third container put 100 g of dry white wine.

Nel terzo contenitore mettete 100 g di vino bianco secco.

Container 4

In the fourth container put 70 g of butter, in small dice.

Nel quarto contenitore mettete 70 g di burro a dadini piccoli.

Container 5

In the fifth container put 70 g of parmigiano reggiano, grated.

Nel quinto contenitore mettete 70 g di parmigiano reggiano grattugiato.

Select when the recipe should be ready

Liffo needs 34 minutes of cooking for this dish.

Tips

Vegetable or meat granulated broth can be used optionally. This risotto is excellent traditionally paired with ossobuco or with a mushroom and sausage sauce.

Plating

Excellent paired, as tradition dictates, with ossobuco or a mushroom and sausage sauce.

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Let Liffo cook it

Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.

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