Risotto alla Milanese
Servings: 4 Level: Medium-Easy
This is a typical dish from Northern Italy, not difficult to prepare but it requires a good eye to spot the perfect ready-to-eat consistency.
- 240 g (8.5 oz. ) of Carnaroli or Arborio rice
- 1 medium white onion finely chopped
- 60 ml ( 2 fl. oz.) of dry white wine
- 1 envelope, or pinch of saffron (threads are better than powder) dissolved in a small glass of lukewarm water
- 1 pot with warm vegetable broth
- 30 g (1 oz. ) of unsalted butter
- 45 g (1.5 oz) of Parmesan Cheese
- Salt and Black Pepper
- Place a medium size pan, about 3 or 4 inches deep over medium heat. Then add the chopped onions with half of the butter. Stir for one minute and add the rice, stir for another minute at medium heat making sure you don’t burn it and add the wine, stir and wait about half a minute until the wine evaporates.
- Add two ladle spoons at a time of the boiling vegetable broth (you need to just about cover the rice with the broth) and add the small glass of water with the saffron. Stir a couple of times.
- Repeat this process of adding broth, letting it partially evaporate and adding broth again and stirring for about 15 – 17 minutes (check the rice cooking time on the package).
- The final step is called in Italian “mantecatura”, which means to work different ingredients all together to achieve a final creamy ready to eat dish. Once you have reached the indicated cooking time (15-17 minutes) turn off the heat, add the rest of the butter, the Parmesan cheese (thinly grated), and adjust salt and pepper. Stir everything for one minute and leave it to rest for a couple more minutes. If the risotto seems a bit too dry or if it’s hard to mix, add broth to make it smoother and creamier.The consistency of the risotto should be as in the picture.