Risotto alla Milanese
Risotto alla Milanese is traditionally served with osso bucco or with veal cutlets, but it is equally delicious with chicken or seafood.
Ingredients
- 1 tablespoon butter
- 1/4 sweet onion
- 3/4 cup Arborio rice
- 1/4 cup white wine
- 2 cups stock vegetable or chicken
- 1/4 teaspoon saffron threads
- 1/4 cup Parmigiano Reggiano cheese grated
- 1 tablespoon butter
- salt & pepper
Instructions
- Melt the butter, add the onion and saute until tender and translucent. Do not caramelize the onions. (NOTE 1)
- Add the rice toast it by stirring it until you see white spots on the grains.
- Deglaze the pan with wine and stir until the wine is fully absorbed.
- Add 1/2 cup of heated stock and stir until fully absorbed. Continue adding stock only after each cup is absorbed. Keep the rice at a medium simmer for the entire cooking process.
- Soak the saffron in a little bit of hot stock for about 10 minutes. You can crush the saffron if you like, but I would leave at least half of the threads intact as it has a nice effect in the rice.
- Continue adding the heated stock in small increments until the rice is al dente (tender but slightly firm in the center) and the mixture is creamy with a consistency of thick porridge.
- Finish your risotto by adding butter, grated Parmigiano Reggiano cheese, and season with salt & pepper. Give it a last stir and serve.
- Serve more grated Parmigiano Reggiano cheese separately.
Notes
- If you want to keep the risotto vegan, please use olive oil instead of butter and use vegan cheese as well.
Nutrition
Calories: 468kcalCarbohydrates: 67gProtein: 10gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gSodium: 1236mgFiber: 2gSugar: 4g