Italian cuisine · Dough, Pasta & Rice

Risotto alla Milanese

Creamy saffron risotto made with Carnaroli rice, ladled with beef stock a little at a time and finished with butter.

Ingredients · for 4 servings

• 320 g risotto rice (Carnaroli)
• 1.2 l strong beef stock
• 1 onion
• 100 ml white wine
• 0.5 g saffron threads
• 80 g butter
• 80 g Parmesan
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the saffron threads in 4 tbsp warm stock; heat the remaining beef stock and keep it hot over low heat.
2. Finely dice the onion and sauté in olive oil with 20 g butter over medium heat for 5 min. until translucent, without letting it colour.
3. Add the rice and toast for 2 min., stirring, until the grains are translucent at the edges, then deglaze with white wine and let it evaporate completely.
4. Add the hot stock a ladleful at a time, stirring occasionally and letting it absorb – after 16–18 min. the rice should be creamy outside and still firm to the bite in the centre.
5. In the last 5 min., stir in the saffron stock so the colour blooms, and season with salt and pepper.
6. Remove the pot from the heat, vigorously beat in the remaining cold butter and grated Parmesan, let rest for 2 min. and serve – the risotto should spread gently on the plate.