Milan Style Risotto – Risotto alla Milanese
This risotto is a Milan’s classic recipe made precious by the right use of saffron. It is usually served together with Ossibuchi (Veal Shanks). If you visit the city you’ll find it on the menu of most restaurants. The risotto should be “al dente” but creamy, not too dry and certainly not soupy. It may take a little practice to get it right, but once you do it is well worth the effort.
2-1/2 cups Carnaroli, Arborio or Vialone nano rice
1/2 cup finely chopped white onion
1 cup dry white wine
light chicken broth
1/2 cup fresh grated Parmesan
1. In a large non stick pan cook the onions in 3 Tbsp. butter and 1 Tbsp. olive oil until they’re translucent being careful not to brown them.
2. When the onions are ready add the rice, combine it well with the onions and butter, and toast it for about 2-3 minutes at high heat.
3. Add the wine and mix well until it evaporates.
4. Add about 2 cups broth and reduce the heat to medium (canned broth should work well). Mix it frequently until absorbed.
5. Continue adding broth in the same quantity mixing frequently. Continue doing so until the rice is nearly cooked. This will take practice since every rice cooks differently.
6. Dissolve the saffron in 1/2 cup of broth and add it to the rice about half way through the cooking time.
7. When the rice is almost cooked, it should be 15-20 minutes according to package direction, add 2 Tbsp. butter and the Parmesan. Mix in well, remove from the stove, cover the pan with the lid and let it stand for few minutes.