Risotto Milanese Style

• For 4 people
• Preparation time : 40 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Risotto
  • Arborio rice : 1 cup
  • Saffron threads : 1 pinch
  • Chicken or vegetable broth : 4 cups
  • Onion : 1 small, finely chopped
  • White wine : 1/2 cup
  • Parmesan cheese : 1/2 cup, grated
  • Butter : 2 tbsp
  • Olive oil : 2 tbsp
  • Salt : to taste
  • Pepper : to taste

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Steps

• In a small bowl, soak the saffron threads in 2 tablespoons of warm water.
• In a saucepan, heat the broth and keep it warm over low heat.
• In a separate large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
• Add the chopped onion and cook until translucent.
• Add the Arborio rice to the saucepan and toast it for a couple of minutes.
• Pour in the white wine and cook until it evaporates.
• Start adding the warm broth, one ladle at a time, stirring constantly until absorbed before adding more.
• After about 15 minutes, add the saffron water to the risotto and continue cooking.
• The risotto is ready when the rice is creamy but still al dente.
• Remove from heat and stir in the grated Parmesan cheese, remaining butter, salt, and pepper.
• Let it rest for a couple of minutes before serving.

Tips

• Use a good quality saffron for the best flavor and color.
• Stir the risotto gently to release the starch and create a creamy texture.

Information

• Risotto Milanese is traditionally served as a primo (first course) in Italian cuisine.
• This dish pairs well with a glass of dry white wine, such as Pinot Grigio.