Risotto alla Milanese
Ingredients
- Good pinch of saffron threads
- 50g butter
- 1 medium onion, finely chopped
- 350g short-grained Italian rice
- 100ml dry white wine or verjus
- 1 litre chicken stock
- ½ cup Parmesan cheese, grated
- Salt and pepper
This classic Italian dish is from Milan in the Lombardy region of Italy. It is made using a particular type of short grained Italian rice which is able to absorb a lot of liquid to give it a creamy texture, while still giving an al dente firmness to the bite. Arborio, Carnaroli and Vialone Nano are the traditional varities Italians use.
Add the Saffron to a small amount of hot stock or water and let steep for 30 minutes.
In a heavy-bottomed saucepan, heat half the butter over a medium heat. Add the onions and cook until softened and translucent, about 4 to 5 minutes. Add the rice and stir with a wooden spoon until the rice is well coated, about 3 to 4 minutes.
Add the wine to the rice and cook until almost evaporated. At this point, start adding the stock, which is kept simmering in another pan. Add a ladleful at a time, stirring often so the rice doesn’t stick to the pan.
Continue adding stock a ladle at a time, waiting until the liquid is almost completely absorbed before adding more. If the amount of stock is not quite enough, dilute it with hot water.
After about 20 minutes begin to taste the rice. It is ready when it is tender and creamy but still a little firm to the bite.
Towards the end of the cooking time, add the saffron liquid. Having stirred in the Saffron, add the remaining butter and the Parmesean cheese stirring well to combine. Season with salt and pepper to taste. Serve immediately.
More butter and cheese can be served separately.
