Saffron Risotto (Risotto alla Milanese)
Source Website
Source of Recipe
Christopher Kimball and the cooks at Milk Street
Serves/Makes/Yields
4
During a recent trip to Italy, we learned that the way we make risotto — a low simmer, slowly adding liquid, constant stirring — isn’t how it’s done in Milan, a city famous for the dish. There, risotto comes together with blistering speed. The key is cooking at a vigorous pace over high heat, an approach that gets the dish on the table in less than half an hour. A simple homemade vegetable broth produces clean flavors in Saffron Risotto, a Milanese classic. A splash of balsamic vinegar brightens an otherwise earthy, herbaceous version scented with mushroom and sage.