Risotto Milanese
Risotto alla milanese is one of Italy’s most famous specialities. The outstanding feature of this dish is that it has a yellow colour due to the use of saffron.
Ingredients
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2 tablespoons extra virgin olive oil
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1 small onion, finely chopped
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1/2 cup freshly grated Parmigiano-Reggiano cheese
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1 tablespoon unsalted butter
Preparation Method
- Bring the chicken stock to the boil in a medium saucepan; keep warm.
- In another large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring until soft, about 5 minutes.
- Add the rice and cook for 1 minute, stirring to coat well. Next, add the wine and then stir in the saffron.
- Cook, stirring, until the wine is absorbed.
- Add 1 cup of hot stock and cook over moderate heat, stirring constantly, until almost absorbed.
- Continue adding 1/2 cup of stock at a time, stirring constantly, until it is almost absorbed between additions.
- The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes in total. Season the risotto with salt and pepper. Add the cheese and butter and serve immediately.
