Risotto with saffron pistils

A classic risotto is always popular, but I suggest you give it an added aesthetic value by using saffron pistils . A good saffron risotto should be cooked with meat broth , but to speed up the time while still obtaining a good result, you can prepare a classic vegetable broth . In any case, risotto with saffron pistils is an excellent variant of the classic yellow risotto. A typically autumnal dish, to be enjoyed while observing the trees change color and the leaves detach from the branches and fall to the ground.

Ingredients for risotto (4 people)

• 350 g of Carnaroli rice
• 6/10 saffron pistils per person (corresponding to approximately 0.15 g of pistils)
• 125 g of butter
• 150 g of grana padano
• Half onion
• Half a glass of white wine

Ingredients for the meat broth

• 1 bone with beef marrow
• 1 kg of broth meat
• Celery to taste
• Carrots to taste
• Onions to taste
• 2 cloves
• 4 grains of black or mixed pepper
• 6 liters of water
• Salt to taste

Method

1. First, prepare the broth . Peel the carrots, onion and celery and place them in a large pot, together with the meat and the bone with marrow. Add the cloves, peppercorns, 3 liters of water and cook for about an hour. Subsequently, add the other 3 liters of water and leave to cook for another 2 hours.
2. Filter the broth, so as to divide the meat, and add salt. At this point the broth will be ready to be used for cooking the risotto.
3. Let the broth cool slightly and pour a ladle into a cup. Add the saffron pistils, leaving them to infuse, covering the cup, for about 40 minutes/an hour.
4. Move on to preparing the risotto . Chop the onion and brown it in half the butter. As soon as it has wilted, pour in the rice, toast it and let it evaporate.
5. Add a ladle of broth, stirring until the rice has absorbed it and continuing until cooked.
6. Add the broth and saffron infusion with all the pistils, immediately turning off the heat because the pistils must not cook, as they lose their organoleptic characteristics with the heat. Stir in the Grana Padano and the remaining butter.

After you have left it with the lid on for a few minutes, you can serve your risotto with saffron pistils hot.