Risotto alla Milanese
Risotto alla Milanese is Milan's signature rice dish, made by toasting Arborio rice in olive oil and butter with onion, deglazing with white wine, and gradually stirring in saffron-infused chicken stock one ladle at a time. Toasting the rice first coats each grain in fat, which slows starch release and builds the characteristic creamy consistency. The white wine adds an acidity that balances the richness of butter and cheese underneath. Saffron must be steeped in warm stock beforehand so its golden color and floral aroma distribute evenly, and the stock should always be kept hot to avoid dropping the rice temperature mid-cook. Stirring in cold butter and grated Parmesan off the heat at the very end emulsifies them into the starch, producing the loose, flowing texture that defines a properly finished risotto.
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Instructions
- 1
Infuse saffron in warm stock and keep it hot.
- 2
Heat oil and 1 tbsp butter, then saute finely chopped onion until translucent.
- 3
Add rice, toast briefly, then deglaze with white wine and reduce.
- 4
Add saffron stock gradually, stirring and allowing each addition to absorb.
- 5
After about 18 minutes, turn off heat and stir in remaining butter and Parmesan.
- 6
Adjust to a loose, creamy consistency and serve immediately.
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