byJAY KOS F[ood]ash•ion

Saffron Risotto Cake

Saffron Risotto Cake #4 | March 2010

Saffron Risotto Cake

Milano is a city which seriously has to grow on you and once it does, it can bite. Af-ter all the years of traveling there, it has def i-nitely sunk its teeth deep within me as well as my family. They all, as I do, look passion-ately forward to eating saffron risotto there. Made with day-old saffron risotto so that it can be more easily formed into a pancake, this dish will satisfy a craving you didn’t even know you had. I have my own version below, made with black truff le infused cheese and topped off with freshly shaven black truff le. The secret shop in the Lower East Side, from where I buy the truff les and other rare in-gredients has truly brought my passion for cooking a step further. I am not sure exactly where it will take me creatively, but between the wonderful world of fashion as well as food, and the amazing array of colors and textures I f ind there — world, watch out!

Saffron Risotto CakeSaffron Risotto CakeSaffron Risotto CakeAll photographs by Erica Simone

When going to Milano, I suggest a visit to the following restaurant for an amazing saffron risotto senza the black truff le. For that, you will have to be invited to a Jay Kos dinner party.

The restaurant is a favorite among the fashion world. The place is like walking into a cross between Dylan’s Candy Bar and a traditional Italian restaurant as the tables are all surrounded by all sorts of candy and homemade cookies like meringue. The cookies are as good as anything in there and the gummy bears and gumdrops nearly killed it for my kids during their f irst visit.

La BriciolaVia Solferino, 5220121 Milano (Lombardia), Italy02 655 1012