Risotto alla Milanese
Roger Anderson , host of Kitchen Counter Podcast
For me, Risotto alla Milanese is a high contender for king of consolation meals. Its velvety texture is because of the starches within the rice that are coaxed out with common stirring, and its golden hue comes from the saffron. It’s gorgeous as a stand-alone dish however turns into much more magical when paired with slow-braised beef or pork.
Prep Time: 10 minutes
Prepare dinner time: 25 minutes
Complete time 35 minutes
Makes 4 servings
4 cups hen or beef inventory
1/2 teaspoon saffron threads
2 tablespoons olive oil
1 small onion, finely diced
1 cup arborio rice
1 cup dry white wine
3/4 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt, to style
Warmth the inventory to a simmer in a medium saucepan. Scale back warmth and hold slightly below a simmer. Switch a half cup of the inventory to a small bowl and add the saffron threads; this can steep the saffron and assist maximize the colour and taste.
Warmth olive oil over medium warmth in a 12-inch saucepan. Add the onion, stir and prepare dinner till translucent and smooth, about 3 minutes. Scale back warmth to medium low.
Add the arborio rice to pan and stir to coat with olive oil. Prepare dinner for 1 minute, stirring always.
Add the white wine and stir. Prepare dinner till wine is decreased and absorbed, about two minutes.
Add the 1/2 cup of inventory with the saffron and stir till absorbed.
Add about 1/2 cup of heated inventory at a time to rice. Stir frequently till inventory is generally absorbed earlier than including extra. Repeat this course of till the rice is cooked by way of. You need the rice to be “al dente;” barely agency with a little bit chew, however no onerous, raw facilities. There isn’t a precise time however will most likely take round 20 minutes. Belief your eyes and style the risotto if you suppose it’s shut.
When the rice is cooked, faraway from warmth and stir in Parmesan cheese till included, then stir within the butter till included. Salt to style if wanted. Serve instantly.