Chef Yoshinaga Jinbo of a Tokyo Italian restaurant has introduced a Milanese risotto recipe using saffron powder. This classic Italian dish features an al dente texture, differing from the fluffy Japanese rice preparation. Simple steps allow for an authentic staple of Italian cuisine.
Risotto is a classic Italian rice dish prepared by sautéing uncooked grains and simmering them in bouillon. Chef Yoshinaga Jinbo recently introduced a Milanese-style version using saffron powder. In Japan, rice is typically cooked fluffy and soft, but risotto differs in approach. “Risotto’s appeal is its al dente texture, as the rice grains retain their firmness with their center intact,” said Jinbo.
The Milanese style incorporates saffron powder for its distinctive color. The recipe employs Carnaroli, an Italian rice variety available at stores selling imported goods or online. Carnaroli grains are larger and less sticky than Japanese varieties. In Italy, rice improves with several years of storage; for Japanese rice, at least one-year-old grains are recommended.
The rice is not washed or soaked before cooking, allowing it to absorb the bouillon’s umami fully when dry-sautéed in butter first. This coating enriches flavor and prevents crumbling. Bouillon is added gradually in three or four batches, heated separately to maintain temperature. Jinbo likened the proper simmering appearance to “crabs making air bubbles in water.” Over-sautéing risks crushing the rice into a soggy texture, so shaking the pot frequently is advised.
Once the rice turns yellow and plump, with only slight hardness in the core upon tasting, the heat is turned off. A rich saffron aroma emanates from the golden risotto, offering a pleasant texture and layered flavors from the cheese. Ingredients for 2-3 servings include 200 grams uncooked Carnaroli rice, 1/4 onion, 40 grams Parmesan cheese, 700 milliliters bouillon, 50 grams butter, and 0.2 grams saffron powder. Steps involve mincing the onion, sautéing in butter, adding rice and saffron, gradually incorporating hot bouillon while shaking, tasting for al dente doneness, then mixing in cheese and seasoning with salt. Finish by drizzling olive oil, sprinkling extra Parmesan, and garnishing with saffron.
These straightforward steps enable anyone to recreate an authentic Italian classic.
