Risotto alla Milanese
Ingredients
- 1½ cups Arborio rice
- 1 small onion finely chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ cup dry white wine
- 4 cups chicken or vegetable stock (kept warm)
- A pinch of saffron threads soaked in 2 tablespoons warm water
- ½ cup grated Parmigiano-Reggiano
- Salt and pepper to taste
Gremolata
Instructions
- In a separate pan, heat butter and olive oil. Add chopped onion and cook gently until translucent. Stir in the arborio rice and cook 1 or 2 minutes until lightly toasted.
- Pour in the wine and let it reduce. Add stock one ladle at a time, stirring constantly. Let the rice absorb each ladle before adding more.
- After 10 minutes, stir in saffron with its soaking water. Continue cooking and stirring for about 18 to 20 minutes total, or until the rice is al dente and creamy.
- Stir in grated Parmesan and season to taste. Add a touch more butter for richness.
