Risotto alla Milanese is a luxurious and iconic dish that brings the aromatic essence of saffron to a rich and creamy risotto. This classic Italian recipe makes for a perfect hands-on cooking experience.
Ingredients
- 300g Arborio rice
- 1 small onion, finely chopped
- 2 tbsp unsalted butter
- 50g Parmesan cheese, grated
- 750ml chicken stock
- 125ml dry white wine
- 0.5g saffron threads
- 2 tbsp olive oil
- Salt to taste
- Freshly ground black pepper, to taste
Instructions
- 1. Heat the chicken stock in a pot and keep it warm over low heat. Add saffron threads to infuse.
- 2. In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent.
- 3. Add the Arborio rice to the pan, stirring for 2-3 minutes until the grains are lightly toasted.
- 4. Pour in the white wine, stirring continuously until it is fully absorbed.
- 5. Start adding the warm saffron-infused chicken stock, one ladle at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next.
- 6. Continue adding the stock and stirring until the rice is creamy and cooked al dente, about 18-20 minutes.
- 7. Remove the pan from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
- 8. Let the risotto rest for a couple of minutes before serving.
Notes
For the best flavor, use high-quality saffron and freshly grated Parmesan cheese. Serve immediately for optimal creaminess.
