Cook and Scale
Risotto alla Milanese
4 servings · 40 min total
The golden saffron risotto of Milan: arborio rice cooked slowly to a creamy, all-dente finish and mantecato with butter and Parmesan.
Ingredients
- 320 g arborio rice
- 1 l vegetable stock
- 1 onion, finely chopped
- 60 g butter
- 1 dl white wine
- 1 pinch saffron
- 80 g Parmesan, grated
- salt to taste
- black pepper to taste
Contains: Milk, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Steep the saffron — Warm the vegetable stock in a pan and steep the saffron threads in a ladleful of it.
- 2.
Toast the rice — Melt half the butter and gently soften the onion for 6 minutes without colouring. Add the rice and toast for 2 minutes until translucent at the edges.
- 3.
Deglaze with wine — Pour in the white wine and stir until absorbed, about 2 minutes.
- 4.
Add the stock gradually — Add the hot stock a ladle at a time, stirring, and adding more only when absorbed, for 18 minutes. Stir in the saffron stock halfway through until the rice is creamy and al dente.
- 5.
Beat in butter and parmesan — Off the heat, beat in the remaining butter and the Parmesan vigorously to mantecare. Season and serve at once.