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:
- 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.
- Heat the butter in a pan over medium-high heat.
- Add the finely chopped onion and sauté for about 3-4 minutes, stirring occasionally. The onion should soften without browning.
- Add the rice and sauté for 1 minute, stirring until the rice becomes translucent and glossy from the butter.
- Pour in the wine, stirring continuously, and allow the alcohol to evaporate completely, capturing its aroma.
- 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.
- 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.
- 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).
- Season with salt and freshly ground pepper, and cook for another 2 minutes.
- Remove the risotto from the heat. Stir in the remaining butter and grated Parmesan cheese, mixing until everything melts and the risotto becomes creamy.
- 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
