Saffron Risotto Tortino with a Chicory Heart
A saffron risotto tortino made with whole saffron threads, with a warm heart of chicory sautéed in oil, garlic and chilli. The orthodox Milanese version without marrow, moulded in a chef's ring and served with a thread of extra virgin olive oil and grana padano shavings. Arborio Acqua e Sole from Lumellogno, 16 minutes of cooking, mantecatura with grana and cold butter.
- Time: 50 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Arborio Acqua e Sole rice
- whole saffron threads
- light vegetable stock
- medium shallot
- dry white wine
- tablespoons extra virgin olive oil for the risotto
- grated grana padano
- very cold cubed butter
- fresh trimmed chicory
- garlic cloves
- small fresh chilli
- tablespoons extra virgin olive oil for the chicory
- grana padano in shavings for serving
- teaspoons extra virgin olive oil for serving
- Fine salt and freshly ground white pepper
- whole saffron threads to garnish