Entrée: Italy – Risotto Alla Milanese (Saffron Risotto)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

1 1 / 2 cups (300 g) arborio rice
4 cups (960 ml) hot chicken or beef stock
1 small onion or shallot, finely chopped
3 tbsp (45 g) unsalted butter, divided
1 / 2 cup (120 ml) dry white wine
A pinch of saffron threads, steeped in 2 tbsp (30 ml) hot stock
1 / 2 cup (50 g) freshly grated Parmigiano-Reggiano
Salt to taste
Freshly ground black pepper to taste

Instructions

1. Keep the stock warm in a saucepan over low heat. Steep saffron in 2 tbsp hot stock.
2. In a heavy saucepan, melt 1 tbsp butter over medium heat and sauté onion until translucent.
3. Add arborio rice and toast 1–2 minutes, stirring so grains are coated.
4. Pour in white wine and cook until mostly absorbed.
5. Add ladlefuls of hot stock one at a time, stirring frequently and allowing liquid to be absorbed before each addition; stir in saffron-infused stock early in the process.
6. Continue for 18–20 minutes until rice is al dente and risotto is creamy. Remove from heat and stir in remaining butter and grated Parmigiano. Season to taste and serve immediately.

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