Risotto alla Milanese

Description

Delight in the sumptuous simplicity of Risotto alla Milanese, a revered Italian dish originating from Milan. This golden-hued risotto captivates with its saffron-infused allure, creating a lusciously creamy texture and a subtle, earthy flavour. Arborio rice, patiently stirred to perfection, harmonises with sautéed onions, a splash of white wine, and a generous sprinkle of Parmesan. This timeless recipe embodies Milanese elegance, offering a rich and comforting culinary experience.

Ingredients

1 1/2 cups Arborio rice

1/2 cup dry white wine

1 small onion (finely chopped)

3 cups chicken or vegetable broth (kept warm)

1/2 teaspoon saffron threads

1/2 cup freshly grated Parmesan cheese

3 tablespoons unsalted butter

Salt and black pepper to taste

Instructions

In a small bowl, soak saffron threads in 2 tablespoons of warm broth. Let it steep for about 15-20 minutes to infuse the saffron flavor and color.
Heat the chicken or vegetable broth in a saucepan and keep it warm on low heat.
In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until translucent.
Add Arborio rice to the skillet and cook, stirring constantly, until the rice is well-coated with butter and slightly toasted.
Pour in the white wine and stir until it's mostly absorbed by the rice.
Pour in the saffron-infused broth, a ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
Stir in the grated Parmesan cheese and remaining tablespoon of butter. Season with salt and black pepper to taste. Adjust the consistency with additional broth if needed.
Once the risotto reaches a creamy consistency, remove from heat. Serve immediately, garnished with extra Parmesan if desired.
Enjoy the luxurious and flavourful experience of Risotto alla Milanese, a timeless Italian dish that's sure to impress!