SAFFRON RISOTTO - How to Make Risotto alla Milanese

Add 4 cups of chicken stock to a large saucepan and bring it to a simmer.

Cut off the rind from one wedge of Parmigiano-Reggiano cheese and add it to the stock.

Grate 3/4 cup of Parmigiano-Reggiano cheese with a fine grater for the risotto and some more for serving.

Finely chop one yellow onion and two cloves of garlic.

In a large pan over medium heat, add a good drizzle of olive oil and then add the chopped onion.

Sauté the onion for a few minutes until it becomes nice and translucent.

Add the chopped garlic and cook for about a minute.

Add 1.5 cups of Arborio rice to the pan and fry it until the outside starts to turn translucent.

Pour in a good splash of dry white wine and let it cook and evaporate for about a minute.

Start adding the simmering stock, adding enough to level with the rice and cook while stirring constantly.

Once most of the liquid has been absorbed, add more stock and repeat the process.

Season the rice with salt, fresh ground black pepper, and 1 teaspoon of saffron threads after the fourth addition of stock.

Taste the rice; it is done when cooked but still al dente.

To finish, stir in 2-3 tablespoons of butter and the grated cheese.

Serve the risotto immediately once done.

Equipment Needed

Spice Level: