Classic Risotto alla Milanese

🥘 Ingredients

Prepare the base

• onion
  1
• saffron threads
  1 pinch
• vegetable stock
  1 l
• warm water
  2 tbsp

Cook the rice

• arborio rice
  320 g
• butter
  30 g
• dry white wine
  100 ml

Finish

• black pepper
• cold butter
  20 g
• parmesan cheese
  60 g
• salt
  1 tsp

🍳 Cookware

• saucepan
• large heavy-bottomed pan

Prepare the base

1. 1

   Finely dice the onion . Warm the vegetable stock in a saucepan and keep it at a gentle simmer.

   onion: 1, vegetable stock: 1 l
2. 📝

   Use homemade stock if possible — it makes a big difference.

3. 2

   Dissolve saffron threads in warm water and set aside.

   saffron threads: 1 pinch, warm water: 2 tbsp

Cook the rice

1. 1

   Melt butter in a large heavy-bottomed pan over medium heat. Add the diced onion and cook for ⏱️ 5 minutes until translucent but not browned.

   butter: 30 g
2. 2

   Add the arborio rice and stir for ⏱️ 2 minutes until the edges become translucent.

   arborio rice: 320 g
3. 3

   Pour in the dry white wine and stir until absorbed.

   dry white wine: 100 ml
4. 4

   Add a ladleful of warm stock to the rice, stirring constantly. Once absorbed, add another ladleful. Continue this process for ⏱️ 18 minutes , adding stock gradually and stirring often.
5. 📝

   The key to risotto is patience — stir often and add stock slowly.

Finish

1. 1

   Remove from heat. Add the saffron water, parmesan cheese (finely grated), and cold butter . Stir vigorously to create a creamy texture — this is called the mantecatura.

   parmesan cheese: 60 g, cold butter: 20 g
2. 2

   Season with salt and black pepper to taste.

   salt: 1 tsp, black pepper
3. 3

   Cover and let rest for ⏱️ 2 minutes , then serve immediately on warm plates.