Risotto alla Milanese
The Italian classic, this creamy, traditional recipe from the Lombardy region. The famous yellow risotto, infused with saffron and the best accompaniment of all to Ossobuco.
- 400g/4 cups Arborio rice
- 110g/1/2 cup butter
- 1/2 tsp saffron stamens
- 1 medium onion finely chopped
- 100ml/1/2 cup Italian dry white wine
- 1.2 ltrs/4 1/2 cups simmering veg/chicken stock
- Parmesan cheese
First steep the saffron in a cup of warm water and leave for 10 minutes to infuse in the water and release its flavour and colour.
Now add the butter to a pan on low heat and add the onion. Cook until translucent and soft. Then add the rice and toast for 3-4 minutes. Deglaze with white wine and let evaporate completely.
At this point, proceed with cooking for about 18-20 minutes, adding the broth a ladle at a time, as needed, as it is absorbed by the rice.
Five minutes before the end of cooking, pour the water with the saffron into the pan.
Stir to flavour and dye the risotto a beautiful gold color. After cooking, turn off the heat and season.
Stir in the parmesan and add a knob of butter. Stir and cover with the lid and leave to rest for a couple of minutes. Now it is ready to enjoy! Buon appetito.