Risotto alla Milanese
Milan's golden saffron risotto: creamy Carnaroli rice, slowly stirred with butter, white wine, broth and Parmigiano, tinted gold by saffron. Ingredients: Carnaroli rice, saffron threads, onion, butter, dry white wine, hot meat or vegetable broth, Parmigiano-Reggiano, salt. Recipe: 1) Bloom saffron in warm broth. 2) Sweat onion in butter, toast the rice until translucent. 3) Deglaze with wine. 4) Add broth a ladle at a time, stirring, about 18 minutes until al dente and creamy. 5) Beat in cold butter and Parmigiano off the heat. Serve: on flat plates, tapped level, eaten at once. History: born in 16th-century Milan; legend ties its gold color to a stained-glass apprentice's wedding feast.