Risotto alla Milanese - Italian Recipe

Risotto alla Milanese

🌍 Italian, Milan/Lombardy Difficulty: ●●●○○

Saffron risotto from Milan, served as a side to osso buco or on its own. The saffron threads must steep in warm broth before going into the rice. Stir steadily and add broth one ladle at a time. The finished risotto should flow, not mound — Milanese call this all'onda.

Ingredients

• 350g arborio rice
• 1 onion, finely diced
• 100g butter
• 150ml dry white wine
• 1.2L beef stock, hot
• 1g saffron, dissolved in warm stock
• 100g Parmesan, grated

Method

1. Sautéing — Sauté onion in half the butter until translucent.
2. Toasting — Toast rice 2 min.
3. Adding — Add wine; stir until absorbed.
4. Adding — Add hot stock ladle by ladle, stirring constantly.
5. Adding — Add saffron with last ladle.
6. Step 6 — Finish with remaining butter and Parmesan (mantecatura).

Tags: arborio rice, onion, butter, dry white wine, beef stock · Source: Brittani's Almanac