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Recipe BookPasta & Risotto

Risotto alla Milanese in Brodo di Mare

Risotto allo zafferano in brodo di mare

Carnaroli risotto cooked in a light seafood brodo, with saffron, cultured butter, Parmigiano and lemon.

Golden saffron Carnaroli risotto finished with lemon and herbs.

Carnaroli risotto cooked in a light seafood brodo, with saffron, cultured butter, Parmigiano and lemon.

Saffron risotto

The risotto in the pan, from cooking to finish.

Written for 1 main course

Cook this

Ingredients

Serves 1

Risotto

  • Carnaroli rice90 g
  • Shallot, finely diced20 g
  • Garlic, finely grated2 g
  • Extra-virgin olive oil15 ml
  • Dry white wine60 ml
  • Sea Brodo, keep hot; use as needed750 ml
  • Saffron threads0.15 g
  • Cultured butter, cold35 g
  • Parmigiano Reggiano, finely grated35 g
  • Lemon zestzest of 1/4 lemon

Finish

  • Baby herbsa small handful
  • Extra-virgin olive oil5 ml
  • Maldon sea salta pinch

Method

  1. Bloom the saffron in about 30 ml of the hot Sea Brodo for 10-15 minutes.

  2. Sweat the shallot gently in the olive oil without colouring. Add the garlic and cook for about 20 seconds.

  3. Add the Carnaroli and toast for about 2 minutes, until the grains are hot and translucent around the edges.

  4. Deglaze with the white wine and reduce almost completely.

  5. Add hot Sea Brodo gradually, stirring gently and allowing the rice to absorb each addition before adding more. Cook for about 17-18 minutes in total.

  6. Add the saffron infusion during the final 5 minutes so the rice develops an even golden colour and the saffron has time to open.

  7. Remove from the heat and beat in the cold cultured butter, Parmigiano and lemon zest for about 30 seconds.

  8. Adjust the consistency with a little hot brodo if necessary. The risotto should flow all'onda rather than sit in a mound.

  9. Serve immediately in a warm shallow bowl with baby herbs, a light drizzle of olive oil and a final touch of lemon zest.

Chef’s notes

  • The uploaded source added the saffron only at the final mantecatura. This version blooms it first and adds it during the final stage of cooking for more even extraction.
  • The uploaded source lists the ingredients for Sea Brodo but gives no quantities, so it has not been invented as a separate Recipe Book foundation.
  • For high-volume service, the source's 70% par-cook method is sound: par-cook, chill rapidly, then finish each portion to order. The 'Michelin' wording has been removed.

Allergens and diet

Fish. Shellfish if present in the brodo. Milk. Celery. Alcohol.

Last refined · September 2026