Risotto Milanese with Saffron, Sage and Parmesan

Ingredients

• 1 small tin of saffron strands (0.1 g)
• 2 shallots
• 4 tbsp butter (60 g)
• 250 g ORYZA (Selection Risottoreis Carnaroli)
• 100 ml dry white wine
• 700 ml hot beef stock (or vegetable stock)
• 50 g parmesan (1 piece; 30% fat in the rind)
• 4 sage stems
• Salt

Instructions

1. 1.

   Crush saffron strands in a mortar, pour over 50 ml hot water and let steep. Peel and chop shallots.

2. 2.

   Heat 2 tbsp butter in a pot, sauté shallots for 3 minutes over medium heat. Add rice and stir for 2 minutes until translucent. Deglaze with white wine, add stock, bring to a boil.

3. 3.

   Simmer rice on low heat in an open pot for 18–20 minutes, stirring occasionally. The risotto should be creamy yet the grains firm. Stir in saffron water.

4. 4.

   While the risotto cooks, grate parmesan. Wash sage, shake dry and pluck leaves. Heat 1 tbsp butter in a pan and toss sage leaves over medium heat for 3 minutes.

5. 5.

   For serving fold remaining butter and half the parmesan into the risotto, season with salt. Divide among four plates and garnish with sage and remaining parmesan.