Risotto alla Milanese

A vibrant golden-yellow rice, creamy yet with distinct grains. The potent aroma of saffron blends with the sharp tang of parmesan for a deep, comforting dish.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 530
• Protein: 14 g
• Carbs: 72 g
• Fat: 20 g

Ingredients

• 320 g White rice ( Arborio or Carnaroli type )
• 1 pinch Saffron ( threads )
• 1 piece Yellow onion ( very finely minced )
• 100 ml Dry white wine
• 60 g Minimum butter sweet ( very cold, cubed )
• 80 g Parmesan cheese ( freshly grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1.2 L Beef stock ( hot )

Instructions

1. Saffron infusion

   Place the saffron threads in a small glass with two tablespoons of hot broth. Let infuse to release all the color and aroma.

2. Sweating the onion

   In a sauté pan, melt part of the butter. Add the finely minced onion. It should become translucent without browning.

3. Toasting the rice

   Pour the rice over the onion. Stir constantly until the grains become shiny and slightly transparent on the edges. You should hear the rice crackle.

4. Deglazing with white wine

   Pour in the dry white wine. Let it reduce over high heat until completely evaporated. The alcohol smell should disappear, leaving only the acidity.

5. Gradual addition of broth

   Add the broth ladle by ladle, waiting for the liquid to be absorbed before adding more. Stir often to release the starch. Halfway through, pour in the saffron infusion.

6. The mantecatura

   Remove from heat when the rice is al dente. Add the remaining cold butter and grated parmesan. Stir vigorously to create a creamy emulsion. The risotto should 'wave' when you shake the pan.

Chef's tips

• The butter for the finishing must be ice-cold: the thermal shock creates that creamy texture without needing heavy cream.
• Never wash the rice, or you'll lose the starch needed for the creaminess.

Storage

Best eaten immediately. If there are leftovers, reheat with a splash of broth to loosen the sauce, or turn it into arancini.