Risotto alla Milanese Recipe
Ingredients
- 350g (1 3/4 cups) Arborio rice
- 60g (1/4 cup) unsalted butter, divided
- 30ml (2 tbsp) olive oil
- 1 small onion, finely chopped
- 120ml (1/2 cup) dry white wine
- 1g (1/2 tsp) saffron threads
- 1 liter (4 cups) chicken stock, kept warm
- 100g (1 cup) freshly grated Parmigiano-Reggiano cheese
- Salt and black pepper to taste
Cooking Time
Total estimated time: 45 minutes
Instructions
Step 1: Preparing the Saffron
Begin by blooming the saffron. Place saffron threads in a small bowl with 60ml (1/4 cup) hot water. Allow it to steep while you prepare the rice, enabling the vibrant color and flavor to be fully released.
Step 2: Sautéing the Aromatics
In a large saucepan over medium heat, combine 30g (2 tbsp) of the butter and olive oil. Once melted, add the chopped onion. Cook, stirring frequently, until the onion becomes translucent but not browned, about 5 minutes.
Step 3: Toasting the Rice
Stir the Arborio rice into the pan with the onions. Toast the rice for about 2 minutes, ensuring each grain is coated with the oil and slightly translucent around the edges. This step adds a subtle nuttiness to the risotto.
Step 4: Deglazing with Wine
Pour in the dry white wine, allowing it to simmer and reduce until nearly absorbed by the rice, lending the dish a delightful tang.
Step 5: Slowly Incorporating the Stock
Start adding the warm chicken stock one ladle at a time. Stir frequently and allow each addition to be mostly absorbed before adding the next. This process will take about 18-20 minutes. The constant stirring releases the rice’s starch, achieving the creamy texture signature to risotto.
Step 6: Adding the Saffron
Midway through the stock incorporation, add the saffron water to the risotto. This infuses the rice with that classic golden hue and subtle floral aroma.
Step 7: Finishing the Risotto
Once the rice reaches an al dente texture and the consistency is creamy and luscious, remove the pan from heat. Stir in the remaining butter and Parmigiano-Reggiano cheese. Season with salt and pepper to taste.
Step 8: Resting and Serving
Let the risotto rest for a couple of minutes before serving to allow the flavors to meld and settle. Ensure the final dish is served warm and creamy.
Conclusion
Enjoy your meticulously crafted Risotto alla Milanese, a testament to the artistry of Italian cuisine. Embrace the symphony of flavors and textures achieved through patience and skillful cooking. This dish not only serves as a meal but also an invitation to bask in the rich culinary heritage of Milan. By honing these techniques, you contribute to the timeless tradition of sharing and savoring food—a true celebration of life itself.
