Risotto alla Milanese

Name: Risotto alla Milanese
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 320 g Arborio rice; 1600 ml Vegetable stock; 200 ml Dry white wine; Onion × 2; 120 g Butter; 120 g Parmesan (grated); 4 pinches Saffron threads; 4 tsp Olive oil; 8 g Salt

45 min · Medium · Serves 4

745 kcal per serving · 19g protein

Golden saffron risotto from Milan — creamy arborio rice slow-stirred with white wine, butter and parmesan. Pure indulgence.

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Ingredients

320 g Arborio rice
1600 ml Vegetable stock
200 ml Dry white wine
Onion × 2
120 g Butter
120 g Parmesan (grated)
4 pinches Saffron threads
4 tsp Olive oil
8 g Salt

Method

Bloom the Saffron

Bring the vegetable stock to a gentle simmer in a saucepan and keep it hot over low heat. Steep the saffron threads in a small ladle of the warm stock — let them soak so the stock turns deep gold. Set aside.
Sweat the Onion

In a heavy pot over medium-low heat, heat olive oil and half the butter. Soften the finely diced onion for 5 min, stirring often, until soft and see-through with no colour.
Toast the Rice

Add the arborio rice and stir for 2 min until the edges of the grains turn translucent — see-through at the rim, still white in the centre.
Deglaze

Pour in the white wine and stir until it has evaporated — the pot looks almost dry and the sharp alcohol smell has faded.
Add stock ladle by ladle

Add hot stock one ladle at a time, stirring constantly until each ladleful absorbs before adding the next.
Add the saffron-stock

After 15 min, add the saffron-stock. Continue 5-8 min until the rice is al dente — tender with a slight bite in the centre — and creamy.
Remove from heat

Remove from heat.
Beat in remaining cold butter

Beat in remaining cold butter and grated parmesan until glossy. Season with salt.
Rest 2min

Rest the risotto 2min, then serve.