Cook Risotto with Saffron, Cheese, and Balsamic

Warming, golden, deeply aromatic, velvety, with an extra umami final touch. Risotto is classic Italian comfort food and this is our favorite version of Saffron Risotto

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Vialone Nano Rice 

This rice variety, typical of the Veneto region, has round, minimally refined grains and is perfect for saffron risotto. The Vialone Nano rice kernel is known for its power to lock in flavor while at the same time creating the perfect silky risotto.

Saffron

Zafferano dell’Aquila DOP is one of the world’s most precious spices. Its signature natural color and fragrance make for a unique risotto with aromas of dried fruit and the most delightful golden hue.

You can use both saffron threads and saffron powder for this recipe.

Vacche Rosse Cheese

Aged for at least 24 months and made exclusively with the milk of Red Cows, this is the king of hard aged cheeses. It gives the risotto a savory creamy body with rich notes of walnuts and hazelnuts.

NOTA BENE:
The right way to add grated cheese before serving is by turning off the heat at the very end of cooking and mixing in the cheese, this is called mantecare.

Traditional Balsamic Vinegar

Traditional Balsamic was all but made to elevate this saffron risotto. Aged for 25 years in wooden barrels, it is incredibly thick and viscous and it shines beautifully when paired with fatty and salty dishes.

Nothing compares to the marvelous feeling of finishing a dish with a few drops of Traditional Balsamic Vinegar of Modena. Don’t hold back!