Classic Risotto alla Milanese
Luxuriously creamy saffron risotto finished with butter and parmesan in the classic Milanese style.
Equipment
- Medium saucepan
- Wide heavy skillet
- Ladle
- Wooden spoon
- Fine grater
Ingredients
Risotto
- 4 cups chicken or vegetable stock kept warm
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 medium yellow onion finely diced
- 2 tbsp olive oil
- 1/2 tsp saffron threads
- 3 tbsp unsalted butter divided
- 1 cup finely grated Parmesan
- kosher salt and black pepper to taste
Instructions
Start the Base:
- Warm the stock in a saucepan and keep it just below a simmer. Crush the saffron threads into a small ladleful of warm stock.
- Heat the olive oil and 1 tablespoon of butter in a wide skillet. Cook the onion until soft but not browned, about 5 minutes.
Cook the Rice:
- Add the rice and toast for 2 minutes, stirring until the grains look translucent at the edges. Pour in the wine and stir until absorbed.
- Add warm stock one ladle at a time, stirring frequently and waiting until nearly absorbed before adding more. Add the saffron stock halfway through. Continue until the rice is tender and creamy, 18 to 22 minutes.
Finish and Serve:
- Remove from the heat. Stir in the remaining butter and parmesan, season with salt and pepper, and rest for 2 minutes.
- Serve immediately while the risotto is loose enough to spread gently on the plate.
Notes
- Use warm stock throughout the cooking process.
- Stir often but gently to release starch without breaking the grains.
- Serve risotto immediately for the best texture.
Nutrition
Calories: 520kcalCarbohydrates: 75gProtein: 15gFat: 18gSaturated Fat: 9gCholesterol: 35mgSodium: 780mgFiber: 2gSugar: 3g