R is for Risotto alla Milanese

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Издатель
Side Dish or Main Course?

R is for Risotto alla Milanese

Ingredients
• Saffron (Pinch)
• Carnaroli or Arborio Rice 150g
• White wine 75g
• Shallot 50g (Fine dice)
• Butter 75g (Divided)
• Chicken or Vegetable Stock 1L
• Parmigiano Reggiano 40g (Grated)
Recipe
1 Infuse a splash of hot water with the saffron. 
2 Sauté the shallots (or onions) in 25g of butter (Use a mix of half butter and half bone marrow for an optional upgrade - for bone marrow, roast at 400F/200C for 20 minutes)
3 In a separate pot, heat the stock until simmering. 
4 Once the onions are soft (not browned at all), add the rice and stir to combine. 
5 Toast the rice for 1-2 minutes till it smells tasty. 
6 Pour in the white wine and heat till simmering, 
7 Add stock gradually, covering the rice until completely submerged, then let the stock absorb fully till the rice peeks out. 
8 After 3-4 cycles of this, test the rice for doneness and repeat until done. 
9 Once the rice is done, add the saffron liquid, the remaining 50g of cold butter, and the parmigiano reggiano. (If you'd like a more yellow risotto with less saffron flavor, add the saffron after the first cycle of stock in step 7)
10 Toss to combine (or just mix vigorously) and serve hot. 

#risotto #italianfood #recipe #risottoallamilanese #cooking
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