For today’s lunch I was in the mood for a risotto called “alla milanese” that is basically made with saffron pistils.
I decided to add a “Baci di Dama” touch to it and because saffron is a flower I decided to sprinkle some flowers all over it.
To start, let’s prepare some fresh stock.
The classic risotto “alla milanese” recipe calls for a meat or chicken stock. I used a vegetable one as I had this ready at home and it was nice and tasty as well.
For the stock recipe, please click here:
For the rice, I went for the Vialone nano, to me the best variety to cook a good risotto. I used Gli Aironi brand that is specialised in rice and I like it very much.