Creamy, wave-like, delicate and intense. If we think about the saffron risotto we tasted at Emporio Armani Ristorante in Milan, this is what we think of. A great classic of the city that represents its elegance, tradition and genius. The genius that transforms a classic risotto into a work of art – thanks to the wise use of saffron, but also to the Armani food & beverage genius who brought this recipe to the world. To tell the story of Milan’s magic in a single dish.
And now that the world is our home, Emporio Armani Ristorante gives us a beautiful gift: the recipe for his legendary risotto. Let's make it at home, following the recipe step-by-step.\
The Recipe: Saffron Risotto by Emporio Armani Ristorante
Ingredients (for 4 people):
280 g carnaroli rice, 120 g butter, 1 bay leaf, 2 g saffron (in pistils), 100 g Parmigiano cheese, 10 g chopped shallot, 100 g white wine, 8-10 g salt
For the vegetable broth:
100 g gold onion, 100 g carrots, 50 g green celery
Method for Saffron Risotto by Emporio Armani Ristorante:
Wash the vegetables and cut them into small cubes. Let them stew in a tall pot. Add 2.5 liters water and simmer (without boiling).
Toast the rice with butter and shallot. Blend with the wine and add the bay leaf, cover with the broth, continuing to stir. Add 1 g saffron pistils and a little salt at a time. Cook for 13 minutes. Remove from the heat and add the butter. Stir vigorously and add parmesan cheese. Cover with a lid and let rest for 2 minutes.
Add the rest of the saffron, stir and serve.
If you loved this classic version, we suggest trying the next variation with scallops and orange, a signature dish by the chef Ferdinando Palomba. A delicate, aromatic dish with innate elegance.
The Recipe: Saffron Risotto with Scallops and Orange by Emporio Armani Restaurant
Ingredients for a dish:
8o g carnaroli rice, 10 g chopped shallots, 10 g extra-virgin olive oil, 300 g orange water, 10 g orange zest, 300 g light fish broth, 1 liter vegetable broth, 5 g fresh lemon juice, 20 g fresh orange juice, 3 g chopped fennel, 10 g butter, 10 g Parmigiano, 20 g extra-virgin olive oil, 40 g creamy cherry tomato sauce, 2 scallops, 1 g thyme, 1/2 g saffron pistils
Method:
1. Toast the rice with shallots and oil; blend with the wine; add broth; add saffron; add salt.
2. Continue cooking with orange broth to cover the rice.
3. At the end, add lemon juice and orange juice.
4. Cream with parmesan, butter and oil.
5. Let rest for 2 minutes. Add fennel.
6. Season the scallops with thyme and oil.
7. Sear the scallops and place them in the center of the dish.
8. Then create small dots with creamy cherry tomato sauce.
