Name: Risotto alla milanese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: Boil
Ingredients: 350 g rice arborio; 100 g butter; 1 onion thinly sliced; 125 ml wine dry white; 1 l stock beef; saffron strands; 120 g parmesan cheese grated; sea salt and freshly ground black pepper

Recipe Disclaimer

Tap for method

Ingredients (8)

350 g	rice — arborio
100 g	butter
1	onion — thinly sliced
125 ml	wine — dry white
1 l	stock — beef
	saffron — strands
120 g	parmesan cheese — grated
	sea salt and freshly ground black pepper

Tap for ingredients

Method:

In a saucepan fry the onion in about 60 g butter.

When the onion start becoming translucent, add the rice and stir until it is lightly toasted and has absorbed all the fat.

Pour in the wine and allow it to evaporate.

Add a ladle of broth and continuing to stir, allow the rice absorb it.

Continue the process, one ladle at a time, stirring until the rice is almost cooked.

Allow each ladleful to be absorbed before adding the next one.

Halfway through cooking, dissolve the saffron in a little broth and add it to the rice.

Do not add from the beginning, since the saffron should not cook.

When the rice is bright yellow and ‘al dente’, turn off the heat and mix in the remaining butter and parmigiano.

Stir the rice well with a wooden spoon until the ingredients are blended thoroughly and the risotto is smooth.

The rice grains should be a little fluffy, al dente, moist but not too fluid, and hold together.