Risotto alla Milanese

55 min · Medium · Serves 4

520 kcal per serving · 14g protein

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

Ingredients

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

Method

1. Bloom the Saffron

   

   Steep the saffron threads in a small ladle of warm stock — let them soak so the stock turns deep gold. Set aside.

2. 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.

3. 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.

4. Deglaze

   

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

5. Add stock ladle by ladle

   

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

6. 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.

7. Remove from heat

   

   Remove from heat.

8. Beat in remaining cold butter

   

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

9. Rest 2min

   

   Rest the risotto 2min, then serve.