DUKAI

Risotto alla Milanese in Brodo di Mare

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Cooking

Step 1 of 9

Method

1 of 9

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

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What you are cooking with

Risotto

  • 90 g Carnaroli rice
  • 20 g Shallot, finely diced
  • 2 g Garlic, finely grated
  • 15 ml Extra-virgin olive oil
  • 60 ml Dry white wine
  • 750 ml Sea Brodo, keep hot; use as needed
  • 0.15 g Saffron threads
  • 35 g Cultured butter, cold
  • 35 g Parmigiano Reggiano, finely grated
  • zest of 1/4 lemon Lemon zest

Finish

  • a small handful Baby herbs
  • 5 ml Extra-virgin olive oil
  • a pinch Maldon sea salt
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