The “Risotto allo Zafferano”, or Saffron Risotto, stands as perhaps the most globally recognized and frequently prepared risotto variation. This creamy dish is renowned for its rich flavors, largely attributed to its key ingredient: saffron, one of the most prestigious and costly spices in the world.
Difference Between Milanese Risotto and Saffron Risotto:
The Saffron Risotto is also referred to as Milanese Risotto. However, a notable distinction exists between the two: traditional Milanese risotto incorporates veal marrow, whereas the Saffron Risotto does not. Instead, the latter’s preparation mirrors that of Parmesan Risotto but is augmented with the inclusion of saffron powder.
To achieve a perfect saffron risotto, the final step of creaming (“mantecatura”) is crucial. This technique involves stirring in butter and grated Parmesan cheese just before serving. If necessary, a splash of broth can also be added. If you do this right you won’t need to use fresh cream nor whipped cream at all in your risotto.