An original interpretation on risotto using the Italian Christmas cake Panettone. Perfect to try this season as a delicious and unconventional recipe. Created by the double-starred Michelin chef Davide Oldani, this Milanese-style risotto with panettone and saffron is a must-try.
Risotto Ingredients for four people:
For the risotto:
- Seasoned Carnaroli rice: 320 g
- Sweet butter: 160 g
- Grated Grana Padano cheese: 80 g
- Hot and salted water: 1.5 l
- White wine vinegar: 10 ml
- Grated orange peel: 1
- Fine salt: to taste
For the saffron sauce:
- Shallot: 50 g
- White wine: 100 g
- Saffron pistils: 1 g
- Fine salt: to taste
- Cornstarch diluted in cold water: 5 g
For the finish:
- Panettone crust removed: 100 g
- Raisins soaked in water and dried: 20 g
Procedure
For the risotto:
In a saucepan, toast the rice, add the salted water a little at a time and cook. Remove from the heat and stir in the butter, Grana cheese, orange zest, vinegar, and salt to taste. Keep it creamy.
For the saffron sauce:
Cook the onion with the white wine, allowing it to evaporate completely, wet with water, boil for 5 minutes, bind with the diluted cornstarch, strain, and add the saffron leaving the mixture to infuse for 20 minutes off the heat. Cut the panettone cut into pieces and toast in the oven at 180°C for about 5 minutes. Remove from the oven and set aside.
For the finish:
Lay the rice on a flat plate, drizzle with the saffron infusion, and garnish with the pieces of panettone and raisins.