Saffron rice , saffron risotto, giallo risotto or even risotto allo zafferano will perfectly accompany many dishes and we particularly recommend it with the Milanese veal osso buco , the recipe of which we give you here .

Prefer carnaroli rice

If you can, we specifically recommend carnaroli rice . Carnaroli rice is the name of a variety of rice originating from Lombardy and more precisely from the region of Pavia, Novara and Vercelli . In this Po plain where rice grows so well, this cultivar is one of the varieties of the PGI “ Riso del delta del Po ”. This grain is the king for risotto . It has some superior merits: its grain absorbs broth and spices ideally thanks to a rich starch composition which gives it an advantageous creaminess compared to its competitors such as arborio rice.

The principles and the useful

Obviously, no one will condemn you if you prefer arborio rice or the rice you find at home. All of them will “do the job”. When it comes to cooking, if it is useful to have principles, there is another principle which is to make useful what we have in the cupboards. Cooking well is never a matter of means.

As for saffron, the recipe is simple: prefer saffron pistils from Richard Thiery, producer in Plombières-les-Bains in the Vosges . Patient and passionate, he cultivates this spice in the protected areas of his countryside. The Vosges, with its powerful climate, gives extra character to this saffron. Maybe you didn't know it, but saffron is finally an excellent spice for your health.

If this risotto allo zafferano recipe is suitable for vegetarians, it is also possible to use a marrow bone to replace the butter. There, the sublime will know how to be familiar with the scoundrel spirit.

Ingredients

4-6 people

• 1 teaspoon of pistil Vosges saffron
• 480 g carnaroli rice
• 160 g Lehmann churned butter
• 1 large onion
• 120 g of Parmesan cheese to grate
• 1.5 glasses of white wine
• 1.5 liters of vegetable stock
• water
• salt

Preparation

1. The day before, 24 hours before, put the saffron in a glass and fill it with water. Mix the saffron well with the water and leave to infuse for 24 hours . This will allow you to obtain an intense saffron color and exude the flavors and perfume of the Vosges saffron pistil.
2. Next, prepare 1.5 liters of vegetable broth .
3. Peel and finely chop the onion so that it can melt during cooking.
4. Froth 60 grams of butter in your saucepan over low heat. Pour in the onion. Add a few spoons of broth. The very finely chopped onion should turn white . Once the onion is blanched, translucent and tender, pour in the rice and mix with the butter, onions and broth to make it translucent for 3 to 4 minutes . Then pour in the wine and let it evaporate completely.
5. Then, gradually pour in the broth a ladle at a time , stirring, until it is absorbed by the rice. Repeat the operation for the rest of the vegetable broth.
6. Five minutes before the end of cooking, pour the water with the pistils infused with Vosges saffron . Mix. Finish cooking and turn off the heat. Adjust the seasoning with salt, scrape the parmesan and pour in the rest of the butter. Mix. Cover the pan. Leave to rest for a few minutes . Serve it hot, adding a few pistils of saffron for decoration.

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