In the video above, Davide Oldani – director of La Cucina Italiana for a month – tells his vision of the classic Milanese risotto: "without sauté, I emphasized rice and saffron, with which I prepare a creamy infusion that I add only at the end". Below, the complete recipe!

Saffron and Rice

For 4 people

For the rice
Toast 320 g of aged Carnaroli rice in a saucepan, sprinkle with boiling water and cook for 13-14 minutes. Remove from the heat and stir in 60 g of butter and 60 g of grated parmesan and the zest of 1 lemon. Season with salt and season with white wine vinegar.

For the sauce
Boil 200 g of water; add 15 g of corn starch mixed with 20 g of water, a little salt, sugar. Remove from the heat and add 0.20 g of saffron in stigmas (about thirty stigmas). Leave to infuse for 30 minutes.

For finishing
Arrange the rice in the center of the dishes and finish with the sauce, distributing it in a spiral.

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