BROKEN-UP RISOTTO ALLA MILANESE

A lighter version of a risotto which is traditional in Milan, and now all over Italy, made without bone marrow but with the addition of a saffron cream sauce.

Ingredients for 4

For the saffron cream sauce:

• 250 g milk
• 40 g flour
• 40 g butter
• 5 g powdered saffron
• 70 g parmesan cheese

For the risotto:

• 320 g Carnaroli rice
• 80 g butter
• 100 g grated parmesan cheese
• saffron pistils for garnishing
• salt to taste
• white wine

Instructions for saffron cream sauce:

Make a roux with butter and flour, bring milk to a boil and add roux, parmesan cheese and saffron; whisk and cook for 5 minutes.

Instructions for risotto:

Make a vegetable broth using celery, carrot and onion, and boil for 20 minutes. Toast rice, without browning, and add a splash of white wine, then add broth a little at a time.

Keep the texture of the risotto runny enough to form a “wave”; beat in butter and parmesan cheese energetically.

Turn out onto dishes for serving with the aid of a mould, serving the risotto around the outside and the saffron cream sauce in the middle, keeping the two separate.

Garnish with saffron pistils.