The main feature of the Milanese risotto is its yellow color, conferred by saffron.
Saffron Rice or milanese risotto is already nominated in early 14th-century cookbooks.
Made with Carnaroli rice, the cooking time for 300 gr risotto is 18 min.
Sautè content with 1 tbsp butter or olive oil in a heavy saucepan over medium-high heat. Add 1/3 cup dry white wine to taste. Let the wine evaporate and add boiling water (800 ml). Stir and cook for 15/17 minutes. Remove from the heat and add grated parmesan cheese and butter and salt to taste.
Ingredients: Italian Carnaroli rice, onion, curcuma, saffron.