Risotto alla Milanese Recipe - Laura Vitale - Laura in the Kitchen Episode 352

Heat a wide pan over medium-high heat and add a couple tablespoons of olive oil.

Add the finely chopped onion to the pan and season with a little salt. Sauté for about 4 to 5 minutes until the onions develop some color and soften.

Add the saffron threads to the simmering chicken stock to infuse it with flavor and color.

Once the onions are ready, add the arborio rice to the pan and cook for about a minute, stirring to coat the rice in the olive oil and toast it slightly.

Pour in some white wine and cook for about a minute until the wine reduces.

Start adding the chicken stock one ladleful at a time, waiting for each ladle to reduce before adding the next. Continue this process until the rice is cooked al dente, which should take about 18 minutes.

Once the rice is al dente, add another ladleful of chicken stock, turn off the heat, and add a generous amount of unsalted butter and Parmesan cheese. Stir well to combine.

Cover the pan with a lid and let it sit for 5 minutes to allow the flavors to meld and the consistency to improve.

After 5 minutes, check the risotto. It should be creamy and runny, not too thick. Serve immediately.

Equipment Needed

Spice Level:

Dietary