Pure Saffron Threads by Marisa Manucci

Marisa cultivates Crocus Saltivus on her Land in San Lorenzo Nuovo, 500 meters above sea level.
Soil and plants are natural, without any chemicals and completely free of pesticides.
Thus flower and saffron stay completely clean and pure.

Cultivation and harvest can only be done with patience, love and sensitivity.
During the short flowering period, the harvest is done during the first few days early in the morning to avoid strong sunlight.

The stigmas are carefully plucked from the blossom, removing the style in order not to comprise quality.
The delicate drying of the threads creates the distinctive flavour of saffron.
All this happens in Marisa’s small but perfect laboratory at San Lorenzo Nuovo.

Marisa is sharing her favorite recipe with you:

Risotto Milanese with pure Saffron Threads
Ingredients for 4 persons:
1 confection of pure saffron threads 0,25 g
300g risotto rice
20 g shallots
40 g beef marrow or extra virgin olive oil or butter (if you want to keep it vegetarian or vegan)
1 l vegetable broth
80 g shredded parmesan

Preparation:
8 hours before preparation, the saffron threads are soaked in a little lukewarm water or vegetable broth (about two fingers’ width or 10 ml) in a closed container.

Preparation:
Heat vegetable broth (should be very hot).
Lightly sauté the spring onions in the beef pulp.
When they are translucent, add the rice and sauté for about 2 minutes.
Add the vegetable broth with a ladle at a time and let it boil down.
Stir constantly.
In the last 5 minutes, add the saffron broth with the saffron threads.
Continue adding vegetable broth.
When everything is cooked down and the rice inside is al dente,
Add parmesan cheese.
The risotto should be very creamy!

Buon Appetito!