Making a Risotto is simple, it only requires a little trust in the process and a lot of attention while it’s on the stove. Pay also attention to the variety chosen: here we’re using Carnaroli, but Arborio works too!
A classic saffron risotto – or what in Milan would be called “Risotto alla Milanese” – can be tweaked with extra ingredients: we love to add citrus (lemons in this case)
Lemons complement saffron beautifully and a little bit of acidity is a refreshing touch in a risotto, which is quite rich, thanks to the combination of butter and Parmigiano Reggiano!
