What is Saffron Risotto?

Risotto alla Milanese, or saffron risotto, is an Italian side dish made of arborio rice, which, when cooked, becomes sticky and cream. It is traditionally served next to OSSO BUCO. Adding saffron, expensive spices made of Crocus flowers, gives the bowl a bright yellow color. Any kind of vegetable is good with risotto and many recipes require mushrooms. When cooking risotto saffron, it is important to stir constantly, so the cream starch rice can separate from the grain.

Saffron is the most expensive spice due to its lack. The stigma of the specific flower Crocus is harvested by hand and either sells whole or powder. There are only three stigma in each flower and one ounce (28.35 grams) of saffron requires about 14,000 stigma. The spice has a strong taste described as honey or earthy, with a fine bitter undertone that can overcome the bowl if used too much. A pinch is more than the reach for most.

Red stigmy saffron scatters into a beautiful gold yellow color, desired qualitythe one that increases the risotto of saffron. Rice takes over this pleasant shade, making the food attractive to look tasty. Rice Arborio has a shorter grain than other types and contains a high concentration of starch, which gives it a distinctive creamy texture. Peas, mushrooms and legumes are often added to risotto, as well as seafood.

The correct preparation of the risotto begins with cooking onion in fat and then covers the rice without browning it, called "roast". Spice would be added at this stage for risotto and wine if it is one of the ingredients. The rice is then slowly cooked in a convenient broth at the same time and waits for it to be absorbed before it adds. It must be constantly mixed to release the starch into the liquid, giving it a characteristic texture. Parmesan cheese is often added at the end, along with butter and rice is ready when it is tender but al dente, or firm to teethm.

good risotto saffron, as well as any risotto, cannot be rushed. Since the preparation may take 25 minutes or more, the restaurant often prepares it until the rice begins to soften and then cool it in the refrigerator until the order is placed. Then the chef completes the risotto to order using one of the remaining broth that was detained. Risotto can be made in advance using this technique up to three days in advance, but it tastes best in freshly prepared.