Risotto alla Milanese

 

Risotto alla Milanese

This creamy, flavorful risotto is made with saffron, which gives it its signature golden color. It's a specialty of Milan, often served as a side dish with ossobuco.

Ingredients:

• 1 1/2 cups Arborio rice
• 1/2 onion, finely chopped
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 cups chicken or vegetable broth (hot)
• 1/2 cup dry white wine
• 1/4 tsp saffron threads
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 cup heavy cream (optional)

Instructions:

1. Infuse the Saffron:

   • In a small bowl, add the saffron threads to 2 tablespoons of warm water. Let it sit for 10-15 minutes to infuse the flavor and color.

2. Cook the Risotto:

   • In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
   • Add the rice and stir to coat with the butter and oil. Toast the rice for 2-3 minutes until it becomes slightly translucent at the edges.
   • Pour in the white wine and let it evaporate completely.

3. Add the Broth:

   • Add the hot broth, one ladle at a time, stirring constantly. Wait until most of the liquid has been absorbed before adding another ladle of broth.
   • After about 10 minutes of adding broth, stir in the saffron infusion. Continue adding broth and stirring until the rice is tender and creamy, about 18-20 minutes in total.

4. Finish the Risotto:

   • Once the rice is cooked, stir in the remaining tablespoon of butter, the grated Parmesan, and heavy cream (if using). Adjust seasoning with salt and pepper.

5. Serve:

   • Serve immediately, garnished with extra Parmesan and a few saffron threads for color.