Saffron risotto

Name: Saffron risotto
Prep time: 10 min
Cook time: 36 min
Total time: 46 min
Yield: 4

Difficulty: Simple
Prep time: 10 min
Cook time: 36 min
Total time: 46 min
Servings: 4

A historic dish, born in Milan in the 16th century, a symbol of Italian cuisine in the world. Risotto alla Milanese is a recipe that tells the story of the meeting of art, territory and raw material of excellence: saffron, also called “the red gold,” originally used as a pigment, arrived from the Far East to Sicily and then from there to Milan. Legend has it that the recipe originated from the inspiration of a painter who mixed a simple butter risotto with the prized spice. Today, thanks to Liffo, you can recreate this masterpiece at home with a precision that enhances every nuance.

Index

Ingredients.

Blond Onion 30 g
Saffron 1 Packet
Rice 320 g
Dry white wine 100 g
Butter 70 g
Parmigiano Reggiano DOP 70 g
Extra virgin olive oil 25 g
Granular broth 1 Teaspoon

Ingredients Preparation.

Prepare the containers with all the ingredients and then let Liffo cook your risotto

Follow the steps indicated on the screen and begin the process of loading containers for your saffron risotto

Container 1

After chopping the onion place it in the container and add Extra Virgin Olive Oil and load it inside Liffo. Now you can move on to the second jar

Container 2

In the second container, weigh the rice and place it inside the container with a pinch of fine salt, saffron, and granulated broth.

Container 3

In the third container, add the dry white wine; this will be used during preparation for a perfect shade.

Container 4

In the fourth container, insert the butter by cutting it into small cubes to ensure a perfect mantecatura.

Container 5

In the last jar, insert the grated Parmesan cheese. Follow the instructions shown on the screen and start the recipe or you can schedule it for later up to 24h. Liffo keeps food fresh thanks to its built-in refrigeration system.

Liffo in action.

As soon as you press “Start,” Liffo springs into action like a true orchestral chef.

He begins with a delicate sauté, releasing the scent of onion that melds with EVO oil. Then he toasts the rice with saffron, enhancing each grain with the intense aroma of the golden spice.

White wine splashes, broth poured precisely and cooking distributed at regular intervals to ensure perfect texture and creaminess.

Liffo doses water as needed, adjusting temperature and timing independently. No risk of scalding, no need to stir: you can devote yourself to something else while he cooks like a pro.

Arriving at the end of the cooking time, Liffo lets the rice rest just long enough, then manteca with butter and Parmesan cheese, adding a trickle of water to achieve the perfect wave.
In seconds, the dish is ready to serve, hot, velvety, balanced.