Risotto alla Milanese
Ingredients
- 320 gWhite rice (Arborio or Carnaroli type)
- 1 pinchSaffron (threads)
- 1 pcYellow onion (very finely minced)
- 100 mlDry white wine
- 60 gUnsalted butter (very cold, cubed)
- 80 gParmesan cheese (freshly grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1.2 LBeef stock (hot)
Method
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.
- 1
Place the saffron threads in a small glass with two tablespoons of hot broth. Let infuse to release all the color and aroma.
- 2
In a sauté pan, melt part of the butter. Add the finely minced onion. It should become translucent without browning.
- 3
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Best eaten immediately. If there are leftovers, reheat with a splash of broth to loosen the sauce, or turn it into arancini.
