Everything you’ll need to make Risotto alla Milanese
  • 50g butter
  • A few drops of olive oil
  • 1 medium onion, finely chopped
  • 400g short-grain rice
  • 80g dry white wine
  • 1½ liters hot chicken stock (homemade, store-bought, or 2 fresh stock cubes)
  • 1/2 tsp saffron threads
  • 50g grated Parmesan cheese
  • 60g butter
  • Salt
  • Freshly ground pepper
  • A few finely chopped chives, to serve

Instructions:

  1. In a small bowl, combine 1/2 cup of hot chicken stock with the saffron and let it sit to release its color and aroma.
  2. Heat the butter in a pan over medium-high heat.
  3. Add the finely chopped onion and sauté for about 3-4 minutes, stirring occasionally. The onion should soften without browning.
  4. Add the rice and sauté for 1 minute, stirring until the rice becomes translucent and glossy from the butter.
  5. Pour in the wine, stirring continuously, and allow the alcohol to evaporate completely, capturing its aroma.
  6. Once the pan is dry from the wine, start gradually adding the hot chicken stock, one ladle at a time. Wait for the rice to absorb the liquid before adding the next ladle, stirring frequently.
  7. About 10 minutes into cooking, add the saffron mixture. Stir to evenly distribute the saffron, giving the risotto a golden color and infusing it with its unique aroma.
  8. Continue cooking for another 5 minutes, adding stock as needed, until the rice is al dente, meaning it’s creamy but still slightly firm in the center (about 17-18 minutes total).
  9. Season with salt and freshly ground pepper, and cook for another 2 minutes.
  10. Remove the risotto from the heat. Stir in the remaining butter and grated Parmesan cheese, mixing until everything melts and the risotto becomes creamy.
  11. Serve the risotto alla Milanese immediately, garnished with a sprinkle of finely chopped chives and a bit of freshly ground pepper.

Enjoy!

Source: Argiro Barbarigou