Italianintermediate

Risotto alla Milanese

Name: Risotto alla Milanese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 320 unit Carnaroli rice; 0.5 sachet saffron threads dissolved in warm stock; 1 medium white onion finely diced; 100 unit dry white wine; 1.5 unit hot chicken stock; 80 unit unsalted butter cold, diced; 80 unit Parmigiano Reggiano finely grated

The golden risotto of Milan — Carnaroli rice with bone marrow, saffron and aged Parmesan.

by Cucina Moderna

Prep10mCook30mTotal40m4servings

Ingredients

320 unit Carnaroli rice
½ sachet saffron threads — dissolved in warm stock
1 medium white onion — finely diced
100 unit dry white wine
1 ½ unit hot chicken stock
80 unit unsalted butter — cold, diced
80 unit Parmigiano Reggiano — finely grated

Servings

Instructions

1
Sweat onion in butter until translucent. Add rice, toast for 2 minutes.
2
Add wine, stir until absorbed.
3
Add hot stock one ladle at a time, stirring constantly. Add saffron stock with second ladle.
4
Continue adding stock for 17–18 minutes until rice is al dente and creamy.
5
Remove from heat. Vigorously stir in cold butter and Parmesan (mantecatura).
6
Cover and rest 2 minutes. Serve immediately — risotto waits for no one.