1
StepBring the stock to a bare simmer and keep it there. Crumble the saffron into a small ladleful of the hot stock and leave it to steep and bloom while you start the rice.
Main Dishes
Risotto alla Milanese
Carnaroli toasted in butter, opened out with white wine and stock, and stained deep gold with saffron. Finished off the heat with cold butter and parmesan until it moves across the plate in a slow wave.
40 min
Prep: 10 / Cook: 30
4
servings
Medium
Difficulty
4.2
6 Ratings
Ingredients
- 320 g carnaroli rice
- ½ g saffron
- 1 piece onion
- 100 g butter
- 120 ml dry white wine
- 1,2 l vegetable stock
- 80 g parmesan
- 0 salt
Preparation
6 Steps
2
StepChop the onion very finely. Melt 30 g of the butter in a wide heavy pan and sweat the onion over low heat for about 8 minutes, until completely soft and still pale — any colour at this stage will show in the finished risotto.
3
StepAdd the rice and stir for 2 to 3 minutes over medium heat until the grains are hot to the touch and translucent at the edges with an opaque white core.
4
StepPour in the wine and stir until the sharp smell has gone and the pan is almost dry.
5
StepAdd the simmering stock a ladle at a time, stirring steadily and waiting until each addition has almost disappeared before the next. After about 10 minutes stir in the saffron stock. Carry on for 16 to 18 minutes in total, until the grains are tender with the faintest bite at the centre.
6
StepTake the pan off the heat, beat in the remaining 70 g of cold butter and the grated parmesan, cover and rest for a minute. Stir again and loosen with a splash of stock until the risotto settles flat and spreads slowly when you shake the pan. Season and serve straight away.
Chef's Tip
The classic Milanese is built on beef marrow; a good vegetable stock and a generous mantecatura give you the same richness without it. If you want it strictly vegetarian, look for a hard cheese made with microbial rennet rather than true parmigiano.
Comments (3)
kept it vegetarian for my sister and honestly nobody missed the marrow
saffron is expensive here so i used half. still golden, just less perfume
the wave description finally made it click. mine always used to sit in a lump