Carlo Cracco: chef stellato, mago del risotto allo zafferano


If at one time the Egyptians used saffron only as a spice for dyeing cloth or as a perfume, today the red gold of spices is widely used as a culinary ingredient. Its aromas and particular flavor, in fact, embellish several dishes, including the famous saffron risotto or simply risotto alla Milanese.

The Michelin-starred chef Carlo Cracco has prepared an exclusive recipe of saffron risotto for us.

Are you ready to be surprised? Read the recipe.

INGREDIENTS FOR 4 SERVINGS Below are the ingredients you will need to prepare an unmistakable saffron risotto.

240 g Carnaroli rice 100 g Butter cut into cubes 1 Chopped Scolognus 1,5 l Beef Broth 4 Midolli EVO oil to taste 40 g grated Parmesan cheese 30 Saffron seeds Salt and Pepper to taste Saffron risotto: PREPARATION Let’s see how to prepare saffron risotto.

First of all, put the chopped shallot and a knob of butter in a small pan. Sauté over low heat. Then add the rice and toast it lightly. Shortly after, it will be the right time to add the saffron pistils.

At this point, when the rice grains become translucent, add a couple of ladles of boiling broth, a pinch of salt and continue cooking for about 15 minutes.

As the broth is absorbed, add another ladleful without ever going to completely cover the rice.

As soon as the rice is “al dente”, remove the pan from the heat and let it rest for a minute.

Now you can proceed with the mantecatura adding the parmesan cheese, a tablespoon of EVO oil along with a pinch of pepper and stirring vigorously.

Finally, serve on a plate and add to the centre the marrow that you have previously cooked on a griddle.

Do you already have your hands in the kitchen? Share with us and with Chef Cracco the result of your saffron risotto.

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