Install App - Add Dave's Eats to your home screen for quick access!
You are currently offline. Some features may be unavailable.

Dave's Eats

← Back to Risotto alla Milanese

Risotto alla Milanese

×0.5 · Serves 3

Prep 30 min · Cook 0 min

A creamy, comforting risotto flavored delicately with saffron and Parmigiano-Reggiano cheese.

Gather the ingredients.

  • 2 3⁄4 cups (660 g) chicken stock (low-sodium)

In a medium saucepan, bring the chicken stock to a simmer; keep warm.

  • 1 Tbsp (13 g) extra-virgin olive oil
  • 0.25 onion, finely chopped
  • 0.5 kosher salt
  • 0.5 freshly ground black pepper

In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.

  • 3⁄4 cup (160 g) arborio rice

Add the rice and cook for 1 minute, stirring to thoroughly coat.

  • 0.5 pinches saffron threads
  • 1⁄4 cup (58 g) dry white wine

Crumble the saffron into the wine.

Add the saffron and wine mixture to the rice.

Cook, stirring, until the wine is absorbed.

Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.

Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.

  • 1⁄4 cup (24 g) parmigiano reggiano, freshly grated
  • 1 1⁄2 tsp (7 g) unsalted butter
  • 1 Tbsp fresh flat-leaf parsley leaves, chopped

The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter, and parsley and serve immediately.

Notes
  • Making risotto is a brief exercise in patience that yields a wonderfully creamy, comforting result.
  • This version owes its delicate flavor and golden hue to saffron.
  • Keep the stock warm during cooking for best results.
  • Stir constantly to achieve the perfect creamy texture.

Thanks for visiting my site. | master-0345f4d (docker)