By Chef Gigi Pozzoli
You could say saffron runs in my veins – I was born in Milan, the birthplace of this golden risotto. It’s the kind of dish that doesn’t shout, but sings quietly with rich, comforting flavour. At my place in Yarraville, Gigi’s Gelato, you’ll usually find me crafting something sweet. But when I’m craving the flavours of home, this is the first thing I cook.
This classic risotto alla Milanese is simple, elegant and all about patience – like infusing saffron overnight or slowly stirring your way to that perfect creamy finish. If you’re lucky enough to have good stock on hand and a bit of time to spare, this is a dish worth the effort. Especially as the cooler nights roll in.
It’s food that hugs you back – and that’s always in season.
Instagram: @gigis.melbourne
Ingredients
- 320g Carnaroli rice
- 40g butter (plus 30g to finish)
- 0.3g saffron
- ½ onion
- 50g white wine
- 80g Parmesan or Grana Padano
- Warm vegetable stock (amount varies depending on rice variety and age)
- Salt to taste
Method
- Place the saffron in a small bowl, cover with water and leave to infuse for at least 6 hours or overnight.
- Prepare your vegetable stock and keep it warm.
- Finely chop the onion and sweat it in a pan with 40g of butter. Add a pinch of salt or a spoonful of stock to help it soften, not brown.
- Stir in the Carnaroli rice and toast for a couple of minutes, stirring continuously.
- Add the white wine and let it cook off completely.
- Begin adding the warm stock a ladle at a time, stirring and allowing each addition to absorb before adding more.
- When the rice is nearly done, add the saffron infusion and mix well.
- Continue cooking until the rice is al dente, then remove from heat and stir in the remaining 30g of butter and grated cheese.
- Adjust the consistency with a final splash of stock to create the classic creamy “wave”.
- Plate the risotto and garnish with a few saffron pistils.
