Risotto is as diverse in taste as fine wines. In Italy, risotto is described as all’onda if it’s just right because it forms beautiful waves when stirred to make it wonderfully creamy. The “Risotto Milanese” saffron risotto is refreshingly easy to make and uses just a few ingredients. It can be served as accompaniment to a good steak or as the main dish. The few ingredients, however, must be of premium quality. Saffron is the most expensive spice in the world – only small quantities are needed for flavouring, which develop their full flavour when warmed.
Wine recommendation: A dry white wine goes best with this risotto, such as the Welschriesling from the List Vineyard in Weinburg/Styria.
Expert tip: If you’d like variety, you could add fried scallops and/or calamari rings to the risotto. In that case, fish stock would be better than vegetable stock.
With these tips from our kitchen, the recipe should be a hit, no matter if you’re a risotto beginner or already an expert! 👨🏼🍳👩🏼🍳