One of the greatest classics of Milanese cuisine, with a timeless taste.

To make saffron risotto, according to the most classic recipe, put 100 g butter to melt in a saucepan, before it browns add the finely chopped onion and let it brown, stirring it regularly with a wooden spoon.

At this point add the Flora Gran Risotto rice and toast it, continuing to stir for a few minutes. Start adding the stock until the cooking is complete. During the last 5 minutes of cooking, add the saffron powder that you will have previously dissolved in a separate bowl with some of the broth, mixing it well. After that add the grated cheese and cream the risotto by removing it from the heat and adding the other part of butter. Before serving, let it rest for a few minutes and serve decorating it with a few saffron threads.