Risotto alla Milanese
Risotto alla Milanese is creamy and aromatic.Its golden color comes from saffron.Simple ingredients create deep flavor.A true classic of Northern Italian cuisine.
Ingredients
- 1½ cups Arborio or Carnaroli rice
- 4 cups hot vegetable or chicken stock
- 1 small onion or shallot (finely chopped)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
Instructions
- Heat stock in a saucepan and keep warm.
- In a wide pan, heat olive oil and 1 tbsp butter.
- Sauté onion until soft and translucent.
- Add rice and toast for 1–2 minutes.
- Pour in white wine and cook until absorbed.
- Add saffron-infused stock one ladle at a time, stirring gently.
- Remove from heat and stir in remaining butter and Parmesan.
Notes
- Use Arborio or Carnaroli rice only.
- Stock should always be hot.
- Stir gently, not constantly.
- Risotto should be creamy, not dry.
- Serve immediately after cooking.