Risotto alla Milanese

Name: Risotto alla Milanese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: Arborio rice 180 g; chicken stock 800 ml; onion 80 g; saffron threads 0.25 tsp; white wine 80 ml; butter 2 tbsp; Parmesan cheese 40 g; olive oil 1 tbsp

Quick answer

Total time: 40 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Warm stock steeped with saffron goes in a ladle at a time, turning the rice yellow as it cooks.

Off the heat, cold butter and Parmigiano are beaten in quickly, and the risotto is done while it is still loose enough to spread slowly on the plate.

Ingredients

servings

IngredientAmount

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Instructions

7 steps

1

Warm 800 ml chicken stock, add 0.25 tsp saffron threads, and let them steep for at least 5 minutes.

Keep the stock hot over low heat without boiling, so the rice temperature stays steady later.
2

Melt 1 tbsp olive oil with 1 tbsp butter in a pot over medium-low heat.

Add 80 g finely chopped onion and cook, stirring often, until translucent but not browned.
3

Add 180 g Arborio rice and toast over medium heat for 1 to 2 minutes.

Stop when the grain edges look slightly translucent and the rice is evenly coated with fat.
4

Pour in 80 ml white wine and stir the bottom of the pot to loosen the cooked-on flavor.

Simmer over medium heat until the alcohol smell softens and the liquid is mostly reduced.
5

Add the hot saffron stock one ladle at a time and stir often.

When each addition is mostly absorbed, add the next ladle and cook for 16 to 18 minutes until the rice is al dente.
6

Turn off the heat, then quickly stir in the remaining 1 tbsp cold butter and 40 g Parmesan until glossy and emulsified.
7

Serve immediately while the risotto is still loose and flowing.