Creamy, wave, delicate and intense. If we think about saffron risotto that we tasted at Emporio Armani Ristorante in Milan, we can only tell it like this. A great classic of the city that represents itselegance, tradition and genius. The genius that transforms a classic risotto into a work of art thanks towise use of saffron, but also the food & beverage genius Armani who brought this recipe into the world to tell the magic of Milan on a plate.
And now that the world is our home, Emporio Armani Ristorante gives us a beautiful gift: the recipe for his legendary risotto. Let's prepare it at home, following the recipe step by step.

Saffron Risotto – Emporio Armani Restaurant

Ingredients for 4 people:
280 gr carnaroli rice
120 gr butter
1 bay leaf
2 g saffron in pistils
100 gr Parmigiano Reggiano
10 gr chopped shallots
100 gr white wine
8/10 gr of fine salt

For the vegetable broth:
100 gr gold onion, 100 gr carrots, 50 gr green celery

How to make saffron risotto at Emporio Armani Ristorante

1. Wash the vegetables and cut them into small cubes, let them stew in a pot with high sides, add 2.5 liters of water, cook without boiling
2. Toast the rice with butter and shallot, blend with the wine and add the bay leaf, cover with the broth flush, continuing to
   turn
3. Add 1 gr of saffron pistils
4. Add the salt little by little
5. Cook for 13 minutes
6. Remove from the heat, add the butter, stir vigorously, then cover the Parmesan with a lid and leave to rest for 2 minutes
7. Add the remaining saffron, stir and serve

If you have loved this classic version, we suggest you also try the variation with scallops and orange signed by the chef How to prepare at home the legendary saffron risotto by Emporio Armani Ristorante and a variant with scallops and orange signed by chef Ferdinando Palomba. A delicate, aromatic and innate elegance dish, worn with a brush by a great classic that loves to dare like saffron risotto.

Saffron risotto with scallops and orange – Emporio Armani Ristorante

Ingredients for a dish:

80 gr carnaroli rice
2 scallops
1 lt vegetable broth
300 g orange flavored water
300 gr fish broth
40 gr cherry tomato sauce and cream
20 gr extra virgin olive oil
20 gr orange juice
10 gr butter
10 gr Parmigiano Reggiano
10 gr chopped shallots
10 gr orange peel
5 gr lemon juice
3 gr chopped fennel
1 gr thyme
1/2 gr saffron pistils

How to make saffron risotto with scallops and orange from Emporio Armani Ristorante

1. Toast the rice with oil and shallot; blend with a glass of wine; add the broth; add the saffron; add the salt
2. Continue to cook with the orange water by wetting the rice
3. At the end of cooking, add lemon and orange juice
4. Stir in Parmigiano Reggiano, butter and oil
5. Leave to rest for two minutes and add the fennel
6. Season the scallops with thyme and oil
7. Sear the scallops and place them in the center of the plate
8. Then make small drops with the tomato sauce

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