Risotto Milanese
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Bring a taste of Italy to your kitchen with this simple, yet enchanting Risotto Milanese. A creamy, saffron-infused risotto with a rich golden color that is irresistibly delicious. It's perfect for a cozy family meal but wonderfully luxurious for entertaining.
Ingredients
Instructions
In a medium pot, bring broth to a simmer over medium heat. Reduce heat to maintain broth at a very low and gentle simmer.
Add the saffron threads to a small, heat-safe bowl, then pour approximately 1/4 cup of hot broth over them. Allow the mixture to sit and steep for at least 20 minutes.
In a wide, heavy-bottomed sauté pan, heat oil over medium heat. Add onion and cook, until softened but not browned, 2 to 3 minutes. TIP: Remember the rice is chopped very finely so keep an eye on it so it doesn't turn brown.
Increase heat to medium-high, then add the rice. Toast it, stirring often until coated in oil and the rice grains start to look a bit translucent around the edges but slightly opaque in the middle, about 1 to 2 minutes.
Pour in the wine—it should whoosh as it hits the pan—and cook, stirring often, until almost all of the wine has completely evaporated, about 1 minute. Lower the heat to medium/medium-low and add enough broth to just barely cover the rice, about 2 ladles-full. Cook, stirring often and allowing the rice to absorb most of the liquid before adding some more. Try and keep the rice wet at all times and adjust the level of heat so the broth is constantly, but gently, bubbling with the rice. Season with a generous pinch of salt and a pinch of freshly ground pepper.
After about 15 minutes, pour in the steeped saffron broth and stir vigorously to fully incorporate. The risotto should turn a rich golden color. Note: If you used a dark beef broth, the risotto will not be as brightly colored. This is fine, it will still look beautiful and taste delicious.
Keep adding broth and stirring until the mixture is creamy and the rice feels tender but still al dente (slightly firm in the centre), about 5 minutes more. You may not need to use all the broth, but make sure and reserve at least 2 ladles for the end.
Take the risotto off heat and add a generous splash of broth, the grated parmesan cheese and the butter (you do not want to use olive oil here). Mix vigorously to fully incorporate and to create a creamy consistency. TIP: We're aiming for a loose consistency so add a splash more broth, if needed. Serve immediately.
