Borgo de Medici Risotto with Saffron is made with rice, turmeric and saffron and is the perfect mix for preparing a risotto dish at home, following some simple steps.

The scent of Saffron and the richness of rice make this special mix the easiest way to prepare a unique dish.

Risotto in Italy is normally a “primo” (first course), served on its own before the main course, but risotto “alla Milanese” (made with rice with saffron), is often served together with “ossobuco alla Milanese” , which is a typical veal dish. Every Risotto dish follows the same standard procedure, which is basically the following: rice is first cooked briefly in a “soffritto” of onion

and butter (or olive oi)l to coat each grain in a film of fat, called “tostatura”; white or red wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly:

stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the “mantecatura” when diced cold butter is vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat. Properly cooked, this risotto is rich and creamy with an intense scent of Saffron. It can be served on its own, for a special first course, or can be paired to a juicy meat dish.

Ingredients: Rice, Turmeric, Saffron (0.04%).

Made in Italy