Risotto alla Milanese

Equipment

• Broad heavy pan
• stock saucepan
• ladle

Before you begin

US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.

• Use a full-flavored vegetable stock; mushroom stock will darken the saffron color.

Make it work

• Start with good saffron threads; turmeric is a different flavor and should not be presented as the same dish.

Ingredients

• 320 g / 11.3 oz Carnaroli or Arborio rice, dry
• 70 g / 2.5 oz Onion, finely diced
• 60 g / 2.1 oz Butter, divided
• 100 ml / 3.4 US fl oz Dry white wine
• 1.2 L / 5.1 US cups Hot low-salt vegetable stock
• 70 g / 2.5 oz Parmesan, finely grated
• 3 g / about 1/2 tsp Salt
• 0.5 g / about 1/4 tsp Black pepper
• 0.15 g / a generous pinch of threads Saffron

Step-by-step method

1. Prepare the flavoring
   Steep saffron in 60 ml / 1/4 cup hot stock for 10 minutes. Keep stock hot in a separate saucepan. Prepare all ingredients before starting the rice so it is not left unattended.
2. Soften the onion
   Melt 25 g butter in a broad heavy pan over medium-low heat. Cook onion for 5 minutes until translucent without deep browning.
3. Toast and deglaze
   Add rice and stir for 2 minutes until grains are hot and edges slightly translucent. Add wine and simmer 1-2 minutes, stirring, until mostly evaporated.
4. Add stock gradually
   Add about 200 ml / 6.8 US fl oz hot stock, keeping a gentle simmer. Stir frequently, especially across the base. Add more in 100-150 ml portions as the previous addition is mostly absorbed; do not let the pan become dry.
5. Finish the rice
   Cook 16-20 minutes from the first stock addition, checking the package and a grain: it should be tender with a tiny firm center, not chalky. Add saffron liquid after the first 10 minutes of rice cooking. Use extra hot water if stock runs out before tenderness.
6. Emulsify off heat
   Remove from the burner. Fold in remaining 35 g butter and Parmesan; season gradually with salt and pepper. Rest 2 minutes, then loosen with hot stock or water until it flows gently when the pan is shaken. Divide into four warmed bowls.

Cook’s notes

Start with good saffron threads; turmeric is a different flavor and should not be presented as the same dish.

Storage & reheating

• Cool cooked rice promptly, ideally within 1 hour, in shallow containers. Refrigerate at 4 C / 40 F or below and use within 24 hours. Reheat only once to 74 C / 165 F. Cooking wine does not guarantee removal of alcohol.

Allergens

Contains: milk; stock may contain celery; wine may contain sulfites. Check packaged ingredients.

Approximate nutrition

Per serving: 511 kcal · Protein 13 g · Carbohydrates 70 g · Fat 17 g.

Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.