Jump to Main ContentJump to Primary Navigation
Top

Recipe: Milanese Saffron Risotto

risotto-hero.jpg

Pasta may be the national dish of Italy, but risotto is Milan’s comfort food. We borrowed this recipe from Nigella Lawson – the British queen of Italian home cooking. Serve with a rocket salad, plenty of extra Parmesan and a bottle of punchy Italian red.

Kcal

335kcal

Saturated fat

2.1g

Preparation time

10 minutes

Cooking time

40 minutes

Ingredients (serves 2):

  • 1 litre chicken or vegetable stock
  • 1 tsp saffron threads
  • 50g butter, plus 15g extra
  • 1 tbsp light olive oil
  • 50g shallots, finely chopped
  • 250g risotto rice
  • 125ml dry marsala wine
  • 4 tbsps grated Parmesan cheese, plus extra to serve
  • Salt and pepper, to taste

Method

Step 1: Heat the stock in a saucepan, add the saffron threads and put over the lowest heat just to keep it warm.

Step 2: Melt the 50g of butter and 1 tbsp of oil in a wide, shallow, heavy-based saucepan over a low to medium heat, add the chopped shallots and cook for a couple of minutes or so, stirring frequently with a wooden spoon, until softened.

Step 3: Add the risotto rice and keep stirring for a minute or so, then turn up the heat and add the marsala wine, which will bubble up excitedly. Keep stirring until it is absorbed.

Step 4: Start ladling in the hot, golden, saffron-infused stock, allowing each ladleful to absorb as you stir before even thinking of adding the next. Stir and ladle the stock into the rice until it is cooked but still has a slight bite to it. This should take about 18 minutes, maybe a little less – by which time you should have finished all your stock. However, if you find the rice is cooked to the texture you like before the stock’s run out, don’t feel the need to use all the liquid.

Step 5: Turn off the heat, stirring still, and beat in the remaining tablespoon of butter and the grated Parmesan, then season to taste. Serve immediately, spooning the mixture into warmed bowls, with grated Parmesan.

From Kitchen: Recipes From The Heart Of The Home by Nigella Lawson (£26, Chatto & Windus). Also available as an eBook. Copyright ©Nigella Lawson 2010

Related

mushroomrissotto.jpg

Pearl barley risotto with mushrooms, leeks and garlic

herofood.jpg

Stylist's 100 greatest recipes

milan-culture.jpg

Stylist's Guide to Milan

Comments

Latest...

The most delicious and unique brunch spots in London

Nosh on breakfasts from the Middle East to the USA, right here in London

by Kayleigh Dray
27 Feb 2017

Are you ready for savoury cheese hot cross buns?

Step aside, currant buns – there’s a new baked good in town for Easter 2017

by Kayleigh Dray
27 Feb 2017

The rising stars of food and drink making waves in 2017

Load up your palettes with purple food and Mexican spirit

by Amy Swales
23 Feb 2017

Stop what you're doing and try these Crème scotch eggs

They’re a chocoholic’s dream come true…

by Kayleigh Dray
23 Feb 2017

Calling all vino fans: are you ready for red wine ice cream?

Ice cream and red wine, together at last…

by Kayleigh Dray
21 Feb 2017

Pair cheese and wine like a pro with this incredible interactive map

Winchester Aged Gouda with a glass of Amarone della Valpolicella, anyone?

by Moya Crockett
21 Feb 2017

This Yorkshire bakery has created an entire range of unicorn bakes

Move over rainbow toast/bagels/toasties

by Amy Swales
16 Feb 2017

This is the best drink to pair your cheese with (no, it’s not wine)

Is it gin? Is it Prosecco? No, it’s…

by Kayleigh Dray
16 Feb 2017

A free cheese and wine festival is coming to London

And there’s chocolate involved, too

by Moya Crockett
16 Feb 2017

Thirteen unusual orders for serious coffee nerds

How many have you tried?

by The Stylist web team
15 Feb 2017