The saffron risotto with ragù and raspadüra is an original, rich, and tasty first course. This risotto is also known as “Risotto alla Vecchia Lodi®”, a registered trademark, whose author is the Lodi Chef Stefano Scolari from the Antica Osteria del Cerreto restaurant, who allowed me to replicate it. Perfect for special occasions, like parties or important meals. The recipe is that of the classic saffron risotto, enriched with sausage and bacon ragù, previously prepared, and the Lodi raspadüra, a typical local cheese.
- Difficulty: Medium
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Local
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 quart vegetable broth (approximately)
- 5.6 oz sausage and bacon ragù
- 5.6 oz Carnaroli rice
- 1.4 oz butter
- 1 packet saffron
- 1/4 cup dry white wine
- to taste Grana Padano DOP
- to taste raspadura
- to taste extra virgin olive oil
- to taste fine salt
Tools
- Food Scale
- Pot
- Ladle
- Wooden Spoon
- Knife
- Grater
- 2 Stainless Steel Pans
Steps
To prepare the saffron risotto with ragù and raspadüra…
In a pot, heat the previously prepared vegetable broth.
Meanwhile, as the broth heats, toast the Carnaroli rice in a pan, stirring it with the wooden spoon until it begins to stick slightly.
Now, deglaze the rice with the dry white wine and let it evaporate. Then, gradually add the hot vegetable broth and start cooking the rice for about 20 minutes, stirring it occasionally with the wooden spoon.
While the rice cooks, heat the sausage and bacon ragù in another pan, which was also prepared earlier.
Halfway through the rice cooking, add the saffron packet, pour some broth if necessary, and continue cooking for the remaining minutes.
When the rice is cooked, it should be firm, not too al dente or overcooked; remove it from the heat. Stir in the butter, adding the grated Grana Padano DOP, salt, and mix. If too dry, add a little broth to make it creamy, “all’onda”.
Plate the saffron risotto, adding on top the sausage and bacon ragù and the Lodi raspadüra flakes. Serve it hot.
