Saffron risotto is one of the typical meals of the culinary tradition of Lombardy, always cooked to the right point (“al dente”) thanks to the Carnaroli rice and often identified with the risotto “alla Milanese” where, though, bone marrow is also used.
The legend goes that it was born in the XVI century when a master glass-maker working on the great Duomo stained glass windows tried to colour his rice with a pinch of the precious saffron he was using for his work.
This is the risotto Milanese people usually serve along with the famous veal dish called “ossobuco” or with “rognone trifolato”, i.e. thinly sliced veal kidney cooked in extra virgin olive oil, garlic and parsley.
The single portion is perfect for reactivation in the microwave: it is sufficient to make a small hole in the film to allow steam to vent, put it in the oven with the perforated part upwards and give it 4 minutes by 850W. When cooked, open the pouch carefully and put the product on a plate stirring gently before serving. (Cooking times must be adjusted to oven performance) Alternatively, and in any case for greater quantities, best to use a nonstick pan. Pour the frozen product in the desired quantity in an even layer and cook covered on medium / low heat for about 6 minutes. Then uncover and continue cooking for another 2 minutes, stirring gently.
18 months in a freezer
Nutritional InfosEnergy: 181kcal; 758kj
of which saturated: 3,1g
of which sugars: 0,4
Dietary fiber: 0.4g