Risotto Alla Milanese Recipe

Heat the stock and set aside.

Place saffron strands in a small bowl and pour 2-3 tablespoons hot stock over it; set aside until ready to use.

Peel and finely chop the onion, garlic, and ginger; set aside.

Finely grate the Parmesan; refrigerate until ready to use.

Do not wash the risotto rice as washing will strip away the starches needed for a creamy risotto.

In a heavy-base pan, heat olive oil over low-medium heat.

Add onions, optional garlic, and ginger; fry gently for about 2-3 minutes until the onion is translucent.

Add the rice and lightly fry it, stirring for a few minutes until it picks up a very light golden hue.

Add wine, keep stirring, and let the alcohol evaporate.

Once the wine has cooked into the rice, add your first ladle-full of hot stock, then turn the heat down to a simmer.

Keep adding ladlefuls of stock, stirring every 30 seconds, allowing each ladleful to be absorbed before adding the next, until the rice is soft but still has a slight bite (around 15 minutes).

Finally, add saffron and chopped parsley; stir.

Take the pan off the heat, rest for exactly 3 minutes before adding 25g of butter and grated Parmesan; stir well and serve immediately.

Spice Level:

Dietary