Risotto alla Milanese
Italian Saffron Risotto
The rice traditionally used for this recipe is Carnaroli rice. Someone prefer Vialone Nano, which is more refined but more difficult to cook. Both are excellent choices but for this recipe we used Carnaroli rice that we consider the best choice for the best result.
– Carnaroli rice – beef or chicken stock – saffron threads – unsalted butter – little onion – dry white wine – grated Parmigiano
How to Make It
Make the Meat Stock
Make the meat stock. When the stock boils, reduce the heat and hold at a gentle simmer covered with a lid. Meanwhile, finely chop the onion.
In a non-stick pan, simmer half the butter with the onion for 2 minutes on medium heat. Then add the rice and cook for 2 minutes, always stirring, till the grains are slightly glassy.
Make The Soffritto
Add the white wine, stir and let it evaporate, over high heat.
Add the White Wine
Add the Stock
Add the boiling stock. At first, there will be a sizzle: part of the stock, in contact with the hot pan, evaporates. Then immediately add another ladle.
During cooking, the rice must always be covered with stock.
Crush the saffron threads between two sheets of parchment paper. Then dissolve the powder in half a ladle of hot stock. When risotto is ready, turn off the heat and add the saffron mixing thoroughly.
Add the butter and the grated Parmigiano. Now stir and serve!