To Fusetti kitchen to doc Sofia grandmother’s recipe
Golden, creamy, hot. Ideal to face those first cold autumnal days: Saffron risotto is surely the
most famous Ambrosian kitchen dish and, for me, the tastiest too.
The recipe we propose you is the one covered into the secret rooms of Fusetti kitchen, young
tavern behind the “Big Canal”. In the kitchen the cook, Manuel Metti, who tell us he learned to
cook risotto from her grandmother, Sofia, from Milan.
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Ingredients for 2-3 persons:
- Beef broth (veal, onion, carrot)
- Half onion
- Half cup of white wine
- 2L of broth
- 2 ladles of Arborio rice (per person)
- 50 grams of butter
- Veal marrow
- Saffron, one packet per person
- Parmesan
- Pepper
Preparation:
Prepare a plentiful beef broth with a piece of veal, carrot, onion and celery.
Cut thin the onion and let it roll into a large and high saucepan.
When onion has become golden, add rice and make it toast for some moments. Later, put the
white wine in. Because, as Sofia grandmother said, “rise born into the water and die into the
wine”.
So slowly add the rice, dosing it and starting to turn it.
The secret for a good risotto? “cooking it sweetly like a cream and keep on turn it always in the
same direction”, says our chef.
After 18-19 minutes rise should be ready for the final part, creaming.
So turn the fire off and add (in the same order) butter, parmesan and saffron. A bit of pepper.
So turn it hard to complete creaming. Ready !

Put the rice in the same dish with the marrow you cooked before, if you don’t want to cook it
with rice (not all like it). Decorate with some piece of parmesan and saffron.
Wine recommended by the innkeeper, Ivan: Barbera Oltrepo’.
Have a good risotto!

Claudia Emilitri.
Thanks to Manuel and Ivan from Fusetti kitchen, Fusetti street 2, Milan.