Risotto with saffron is a typical dish of Lombardy and is also known by the name of Milanese risotto or yellow risotto. In this recipe we have added pistachio to give the dish a typically Mediterranean taste.
Ingredients for the saffron and pistachio risotto
Ingredients for 2 people:
- 160 gr of Carnaroli Rice (Panigada)
- to taste Extra virgin olive oil Biological ( Frantoio Del Grevepesa )
- to taste Butter
- 1 sachet of saffron
- to taste Pistachios from Bronte in grains
- to taste Whole shelled pistachios
- 40 gr of Tuscan Pecorino
- 1 shallot
- qb Vegetable broth (or cube)
- 1/2 glass of white wine
- to taste Salt
- to taste Butter
- to taste Black pepper
Risotto preparation:
1) Heat the vegetable broth, coarsely chop the shallot and grate the pecorino.
2) Heat the oil in a saucepan, add the shallot and let it brown.
3) Add the rice leaving it to toast and season for a few minutes.
4) Let's blend with the white wine.
5) Lower the heat and add the boiling broth a little at a time, stirring.
6) After half cooking, in a cup, dissolve the saffron with a little broth.
7) Before the end of cooking, add the chopped pistachios, keeping some aside for decoration.
8) When cooked, remove the pan from the heat and add the pecorino, a knob of butter and season with salt and pepper.
9) Mantechiamo well, pour a drizzle of raw oil, cover with a lid and let it rest for a couple of minutes.
10) Serve by plating the risotto with a sprinkling of chopped pistachios and whole shelled pistachios.
Tips:
We always keep the rice at the end and with the fire out. !!!
Recipe prepared by: Luigi Giaquinto - Fantasy Recipes - www.ricettefantasy.com