Italy · Rice
Risotto alla Milanese
Creamy saffron risotto from Milan.
Recipe photo
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Ingredients
4 servings
- 320 g arborio or carnaroli rice
- 60 g butter
- 1 small onion, finely chopped
- 120 ml dry white wine
- 1000 ml hot chicken or vegetable stock
- 1 pinch saffron threadsSubstitute: Turmeric adds colour but not the saffron flavour
- 60 g Parmigiano Reggiano, grated
Method
- Soften the onion in half the butter over low heat.
- Add the rice and toast, stirring, until the grains turn glossy.
- Pour in the wine and stir until absorbed.
- Add hot stock a ladle at a time, stirring often, until the rice is tender. Stir in saffron halfway.
- Off the heat, beat in the remaining butter and the Parmigiano. Rest for 2 minutes, then serve.
Tip
Keep the stock hot so the rice cooks evenly.
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