Risotto alla Milanese

The creamy classic from Milan, golden yellow from saffron and refined with butter and freshly grated Parmesan. It tastes wonderful on its own or as a side dish to roast meat.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 320 g Carnaroli rice
• 1 pc Onion, finely diced
• 2 tbsp Olive oil
• 150 ml Dry white wine
• 1 l Vegetable broth, hot
• 1 pinch Saffron threads
• 60 g Butter, cold
• 80 g Parmesan, freshly grated
• Salt
• Black pepper, freshly ground

Method

1. Keep the vegetable broth hot in a pot, but do not let it boil.
2. Gently sweat the onion in olive oil in a wide pot over medium heat until translucent, without letting it brown.
3. Add the rice and stir for about 2 minutes until the grains turn translucent at the edges.
4. Deglaze with the white wine and let it reduce while stirring.
5. Dissolve the saffron in 2 tbsp of the hot broth and add it to the rice.
6. Gradually add enough hot broth to just cover the rice and cook while stirring frequently. Keep adding broth whenever the liquid is almost absorbed.
7. After about 18 minutes the rice should be al dente and the mixture creamy. Remove the pot from the heat.
8. Stir in the cold butter and the Parmesan, season with salt and pepper, and serve immediately.