Risotto Milanese

Ingredients

  • 1 ½ cups high quality Arborio rice

  • 1 small onion, finely chopped

  • 4 - 5 cups high quality chicken stock (kept warm)

  • ½ cup dry white wine or vermouth

  • 2 generous pinches of saffron threads

  • ¾  cup of fresh finely grated Parmesan cheese

  • 2 Tbsp unsalted butter (to saute onion)

  • 4  Tbsp of unsalted COLD butter (to finish the sauce)

  • Salt and pepper, to taste (salt level will depend on how salty the chicken stock is)

Instructions

  1. Warm the broth in a saucepan and add the saffron to infuse it with color and flavor.

  2. In a separate pan on medium heat, sauté the finely chopped onion in 2 Tbsp of butter until translucent.

  3. Add the Arborio rice and toast for a few minutes, coating it in the butter and onion. Lower the heat to medium low.

  4. Pour in the white wine/vermouth and stir until it's completely absorbed. 

  5. Slowly begin to add the warm broth, one ladleful (or less) at a time

Note: Adding the broth gradually and allowing each addition to be completely absorbed before adding more keeps the starch concentrated in the dish, making it creamier. Do not “drown” the rice.

  1. Stir constantly. Frequent stirring helps agitate the rice, releasing the starches, which thicken the broth and creates a luscious, creamy consistency.

  2. Repeat: After about 20-25 minutes, the rice should be creamy but with a slight bite in the center.

  3. Stir in the remaining cold butter and Parmesan cheese

Note: The creaminess is further enhanced by the final step of stirring in cold butter and grated Parmesan cheese at the end of cooking. This emulsifies with the broth and starches, adding a rich, velvety finish.

  1. You can add more warm broth if it is too thick.

  2. Season with salt and pepper to taste

Variations TBD

  • Green red or yellow peppers

  •  Asparagus OR Peas

  •  Broccoli

  •  Sausage

  • Shellfish