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Risotto alla milanese
Risotto alla milanese
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulgent saffron-infused risotto with creamy butter and rich parmesan.
Ingredients:
  • 1L (4 cups) salt reduced chicken style liquid stock
  • 1/2 tsp saffron threads
  • 18.20 gm olive oil
  • 40g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 330g (1 1/2 cups) arborio rice
  • 125ml (1/2 cup) dry white wine
  • 60g (3/4 cup) shredded parmesan
  • Grated parmesan, to serve
Instructions:
  • In a medium saucepan over high heat, bring the stock and saffron to a gentle simmer once they start boiling. Reduce the heat to low to maintain the simmer.
  • In a large saucepan over medium heat, heat oil and half of the butter until sizzling. Sauté the onion and garlic, stirring occasionally, for about 5 minutes until they are soft and translucent.
  • Once the rice is added, stir and cook for 2-3 minutes until the grains appear slightly glassy. This toasting step will help the rice cook evenly.
  • Pour in the wine and cook, stirring constantly, until the liquid evaporates. Then add one ladleful (about 125ml or 1/2 cup) of stock and stir until fully absorbed.
  • Gradually pour in stock, one ladleful at a time, stirring continuously until each ladleful is absorbed before adding more. Cook for 20 minutes or until the rice is tender but still slightly firm.
  • Take the pot off the heat, mix in shredded parmesan and the rest of the butter, season to taste, spoon into serving bowls, and sprinkle with grated parmesan on top.

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