There is perhaps no dish more indicative of Milan’s cuisine than saffron risotto, and perhaps no designer more indicative of Milan’s fashion scene than Giorgio Armani, who celebrates 50 years of his eponymous brand this year. So this haute dish–developed at the Emporio Armani Ristorante in the Lombard capital–is about as Milanese as you can get. 

“This is an icon of the Milanese tradition that we wanted to make our own by deconstructing it and ‘inverting’ the ingredients, without altering the flavors,” Armani’s Corporate Executive Chef Antonio D’Angelo tells us. He does so with a base of saffron fondue and a sprinkling of saffron powder that result in a creamy, canary-yellow risotto alla Milanese that heavily features the richness of its star spice. “Elegant and complex,” the chef calls it, with a “slightly spicy and aromatic aftertaste.” 

“The dish itself has undergone numerous revisitations to stay in step with the times, as the world of cooking is always evolving. Although saffron risotto is a traditional Italian dish, it can also present innovative touches and particular variations that make it more refined and distinctive,” the chef notes. Giorgio Armani’s foray into food clearly mirrors the principles that define his fashion empire–elegance, quality, and understated sophistication–not to mention his restaurants’ menus read as highlights of his personal favorites.

You can try the signature dish for yourself at several Armani restaurant locations around the world–including the Milan one, of course–where you finish la mantecatura at the table. As for making it at home, Chef D’Angelo says a good broth makes all the difference–go homemade if you can–as does a dose of passion. “In the kitchen, a recipe is not enough to replicate a dish; in the kitchen, as in life, you need to have passion,” he finishes.  

RISOTTO ARMANI MILANO

Serves 4 

INGREDIENTS

• 320g Acquerello rice
• 120g White wine
• 80g Butter
• 80g Parmigiano Reggiano Vacche Rosse 
• 20g Saffron powder
• 160g Saffron fondue (see recipe below)
• Vegetable stock, as much as needed 
• 80g Onion butter (see recipe below) 
• Champagne vinegar
• Saffron powder (see recipe below)
• Salt

SAFFRON POWDER

• 500g Carnaroli rice 
• 1L Water
• 8g Saffron
• 8g Salt

SAFFRON FONDUE

• 500g Full cream milk 
• 0.2g Saffron powder 
• 300g Parmesan
• 5g Yota (home cooks may have better luck using 12g of cornstarch or potato starch)
• 5g Salt

ONION BUTTER

• 1kg Butter
• 1kg Onions
• 5 Bay leaves

PREPARATION

SAFFRON POWDER (OPTION 1: WITH A SOUS VIDE)

1. Leave the rice in running water for 1 hour to remove as much starch as possible.
2. Put all the ingredients in a vacuum-sealed bag and cook in a sous vide at 100°C for 25 minutes. 
3. Blend with a thermomixer, immersion blender, or normal blender while still hot. 
4. Pour onto a silicon mat and dehydrate for 6 hours at 40°C. 
5. Blend and sift with a fine mesh sieve.

SAFFRON POWDER (OPTION 2: WITHOUT A SOUS VIDE)

1. Leave the rice in running water for 1 hour to remove as much starch as possible.
2. Put all the ingredients in a pot and cook until the rice is overcooked, adding more water if necessary.
3. Blend with a thermomixer, immersion blender, or normal blender while still hot. 
4. Pour onto a silicon mat and dehydrate for 6 hours at 40°C. 
5. Blend and sift with a fine mesh sieve. 

SAFFRON FONDUE

1. Bring milk and yota (or cornstarch/potato starch) to a boil. 
2. Take the milk mixture off the heat and add the rest of the ingredients, combining well. 
3. Allow the fondue to fully cool, before blending with a thermomixer, immersion blender, or normal blender and passing through a fine mesh chinoise. 

ONION BUTTER

1. Julienne the onions, and cook together with the butter and bay leaves for 2-3 hours in a covered pot over low heat. 
2. Strain out the onions and bay leaves, and store in the fridge.

TO ASSEMBLE

1. Toast the rice in a dry pan (no oil), and deglaze with white wine. Add salt.
2. Add the vegetable stock, and cook for 15 minutes.
3. Take the rice off the heat, and add the grated Parmigiano, the onion butter, and a little vegetable stock if necessary. 
4. Cover and let rest for 5 minutes, then stir with some champagne vinegar until creamy.
5. Place about 25g of saffron fondue on the bottom of each plate, follow with a large scoop of risotto, and hit the base of the plate so that the risotto spreads out to the edges. Sprinkle generously with saffron powder.
6. Serve, and tell your guests to gently mix before eating.