Saffron Risotto Alla Milanese
This wonderful recipe is a lot simpler than you might think. The combination of white wine, garlic-ghee, Kashmiri Saffron and Pecorino Romano will have you coming back to it quite often. The cheese is salty – adding additional salt is optional.
  1. Heat bone or vegetable broth and saffron in a saucepan over medium. Don’t boil. When hot, turn heat to low to keep it warm.
  2. In another saucepan or deep skillet, melt ghee over medium-high heat. Add onions and garlic if not using garlic ghee. Sauté until onions are softened, about 4-5 minutes.
  3. Add the arborio rice, stirring constantly until lightly toasted, another 3-4 minutes.
  4. Add white wine, stirring constantly over medium to medium-high heat, cooking until the wine evaporates, about 2-3 minutes.
  5. Add about 1/2 cup hot broth, stirring constantly and cooking until broth is absorbed, about 2 minutes or so.
  6. Repeat this step, stirring constantly and adding more broth once the liquid is absorbed.
  7. Continue until all the broth has been added and absorbed. The arborio should be tender and the dish should be ready.
  8. If desired, continue to cook until the risotto dries out a little more – as long as the arborio is tender, this is not necessary and depends entirely on personal preference.
  9. Remove from heat; stir in Pecorino Romano (any amount desired) and season with pink salt if needed and plenty of freshly ground black pepper.
  10. Serve garnished with shaved Pecorino cheese.