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...

Pucker up for the world's favourite ice creams

From Japanese Mochi to British clotted cream by Harriet Hall

26 Jul 2016

10 of the best vegan and vegetarian BBQ recipes

From halloumi burgers to satay skewers by Moya Crockett

22 Jul 2016

Experts reveal best breakfast to help people fighting depression

This is, according to experts, the ideal breakfast for people at risk of depression by Kayleigh Dray

20 Jul 2016

Six of the best craft ciders to try this summer

As chosen by Mamie founder Aymeric Peurois by Jenny Tregoning

15 Jul 2016

The UK's best coastal cafes to (eat and) drink in the view

Wish you were eating here? by The Stylist web team

15 Jul 2016

Taste some of the biggest burger trends of 2016

Get ready for National Burger Day by The Stylist web team

15 Jul 2016

Now you can go for a disgusting dinner at Mr and Mrs Twit's house

Calling all Roald Dahl fans: your childhood awaits in the form of bird pie by Amy Swales

08 Jul 2016

51 ways to indulge in gin around the UK

Safaris, festivals, teas and tours to get your juniper on by Amy Swales

06 Jul 2016

The jelly bean wine pairing guide you didn't know you needed

Take your sugar fix to the next level by Amy Lewis

20 Jun 2016

One of the world’s best red wines is available for less than £5

Stock up, quickly! by Victoria Gray

10 Jun 2016