Risotto alla Milanese (Risotto, Milan style)

 

                There are many differing interpretations of risotto, but this version from Milan is regarded as a classic.

                The rice needs to be watched closely to prevent it from sticking.

Serves 4 

• 2 ml saffron threads
• 30 ml hot water
• 125 gr unsalted butter
• 1 onion, chopped
• 2 ml ground black pepper
• 500 ml dry white wine
• 400 gr Arborio rice
• Salt
• 625-875 ml chicken stock (click here for homemade recipe)
• 185 gr grated Parmesan cheese, plus extra for serving

1. Soak the saffron in the water for at least 15 minutes.
2. Melt two-thirds of the butter in a heavy pan, add the onion and pepper and cook over low heat until the onion is golden brown ; add the wine and simmer until it has reduced by half.
3. Add the rice and a little salt and cook for about 3 minutes, stirring constantly until the wine is absorbed ; add the saffron liquid and 500 ml of the chicken stock and cook gently, stirring continuously until all the stock has been absorbed.
4. Add all the remaining stock in small amounts as each quantity added is absorbed ; use just enough stock to ensure that the rice is cooked until tender but still firm.
5. Stir often to prevent the rice from sticking.
6. Remove from heat and stir in the remaining butter and the cheese ; serve hot, and serve extra cheese at the table.

BON APPÉTIT