This is a beautiful, flavorful dish from Milan, Italy. The golden color and notable flavor are from saffron. It’s a creamy, comforting dish that is particularly great in the colder months; but can certainly be enjoyed any time of year. This recipe makes about 3-4 servings.
Directions
To a large sauté pan on medium heat, add the garlic and cook until just starting to brown. Add the rice and slightly toast the rice for only about a minute or two. Add the saffron threads to the warm broth and stir. Slowly add about 1/2 cup of the broth to the pan and stir until all the liquid is nearly absorbed. Repeat this process until you’ve used up all of the broth. You should have a total cooking time of about 20 minutes and the rice should be al dente, with a slight bite. Season with salt and pepper if needed. Serve warm.
