Risotto allo Zafferano is a traditional dish from Milanese cuisine, recognised as a Typical Agri-food Product (PAT). Its preparation follows established methods that call for quality rice, saffron threads, meat or vegetable broth, butter, and Parmigiano Reggiano cheese. Cooking takes approximately 18-20 minutes, during which the rice is lightly toasted and then gradually moistened with hot broth, with constant stirring throughout.
The result is a dish characterised by an intense golden-yellow colour imparted by the saffron, creaminess from the rice's starch and the emulsion with butter, and the al dente consistency typical of a perfectly executed risotto. On the palate, it presents the delicate and unmistakable flavour of saffron, harmonised with the natural sweetness of the rice and the richness of butter.
This dish represents a cornerstone of Milanese and Lombard gastronomy, frequently served as a first course in the region's restaurants. Traditionally it accompanies meat-based dishes, particularly ossobuco, but it is also appreciated as a main course. Its simplicity of ingredients contrasts with the technique required to achieve the right creaminess and consistency.
