Name: Risotto alla Milanese
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 Tbsp olive oil; 1 onion finely chopped; 1 litre (adjust for consistency) chicken (or veggie) stock; A sachet or pinch of saffron (adjust to taste); 50 ml dry white wine; 500g arborio risotto rice; 60g of butter; Grated Parmesan, to taste

Risotto alla Milanese

7 Mar 2016

by Manu

Prep Time

5 minutes

Cook Time

35 minutes

Total Time

40 minutes

Background

My grandma used to cook this Risotto alla Milanese almost every Sunday! So it reminds me of my childhood. It is also a very traditional dish from Milan, where I am from. It's fairly simple yet so tasty.

Ingredients

1 Tbsp olive oil
1 onion finely chopped
1 litre (adjust for consistency) chicken (or veggie) stock
A sachet or pinch of saffron (adjust to taste)
50 ml dry white wine
500g arborio risotto rice
60g of butter
Grated Parmesan, to taste

Instructions

Melt 25g of butter with the olive oil in a large heavy based saucepan, then add the finely chopped onion and cook over a gentle heat until soft.
In the meantime bring the stock to the boil in a saucepan.
Add the rice to the onion, stirring it for a couple of minutes until it looks nice and glossy. Add the wine and stir until it has completely evaporated. Then start adding a ladle of stock at a time stirring continuously.
Every time the stock has been absorbed by the rice, add another ladleful. It should take about 20-25 minutes. It should be soft and a bit creamy but each grain should have a little bit in the centre (al dente).
When almost ready I normally add the sachet of saffron and keep stirring. Some people melt the saffron in the broth at the beginning, it's up to you. I then add the rest of the butter and stir. Some people add a little extra thick double cream but this is not in the original version.
Let it rest for a couple of minutes, then serve it with Parmesan cheese on top.