A lighter version of a risotto which is traditional in Milan, and now all over Italy, made without bone marrow but with the addition of a saffron cream sauce.
Ingredients for 4
For the saffron cream sauce:
For the risotto:
Instructions for saffron cream sauce:
Make a roux with butter and flour, bring milk to a boil and add roux, parmesan cheese and saffron; whisk and cook for 5 minutes.
Instructions for risotto:
Make a vegetable broth using celery, carrot and onion, and boil for 20 minutes. Toast rice, without browning, and add a splash of white wine, then add broth a little at a time.
Keep the texture of the risotto runny enough to form a “wave”; beat in butter and parmesan cheese energetically.
Turn out onto dishes for serving with the aid of a mould, serving the risotto around the outside and the saffron cream sauce in the middle, keeping the two separate.
Garnish with saffron pistils.
