Risotto alla Milanese
Milanese Saffron Risotto
Rice, butter, onion, good meat stock and saffron, which turns the whole thing the colour of gold leaf. The Milanese like it loose enough to spread when the plate is tapped. They call that all'onda, wavy.
The Italian recipe read starts with butter and a little bone marrow, not oil, softens a small white onion, toasts carnaroli rice and adds hot meat stock gradually for 18 to 20 minutes. Saffron goes in towards the end and the risotto is finished with butter and Grana Padano. It notes that Milan gave the dish municipal recognition in 2007.
Ingredients
Ingredients
- 1 litre good beef stock
- A generous pinch of saffron threads (about 0.15 g) or 1 sachet of powdered saffron
- 60 g unsalted butter
- 20 g beef bone marrow, chopped (optional)
- 1 small white onion, very finely chopped
- 320 g carnaroli rice
- 60 g Grana Padano or Parmigiano, finely grated
- Fine sea salt
Method
- Prepare Bring the stock to a simmer and keep it hot. Steep the saffron in a ladle of the hot stock.
- Soften the onion Melt half the butter with the marrow, if using, in a wide heavy pan over a low heat. Cook the onion for 8 minutes until soft and translucent, without colouring.
- Toast the rice Raise the heat to medium, add the rice and stir for 2 minutes until the grains are hot and translucent at the edges.
- Add the stock Add a ladle of hot stock and stir until it is nearly absorbed. Continue, a ladle at a time, for 16 to 18 minutes. Add the saffron and its liquid after 10 minutes. The rice is ready when it is tender with a slight bite at the centre and the risotto is loose and creamy.
- Finish Take off the heat. Beat in the remaining butter and the cheese, cover and rest for 2 minutes. It should flow slowly when the pan is tilted. Serve at once on warm plates.
Use real stock. With so few ingredients a stock cube shows.