Risotto Alla Milanese is a typical Italian rice dish cooked in a broth (vegetable, chicken, seafood, etc) to a creamy consistency. It is pretty simple to make and tastes divine!
When I tasted this risotto many years ago for the first time I fell in love with it right away. I was surprised by its creamy texture, mesmerized by its color and amazed by its taste. It was a totally different type of risotto that I was used to from home and I knew right then that there was no going back to the one I used to eat as a kid! This was for me simply the King of all risottos! I learnt this recipe from my host family while working as Au-pair.
Risotto Alla Milanese
- Heat up 4 table spoons of olive oil in a medium – large sauce pan. Add finely chopped onion and sweat for about 5 minutes or until the onion gets almost transparent color.
- Add the rice and toast for a few minutes, stirring occasionally.
- Reduce the heat to medium, add wine and keep stirring until it has evaporated. Season with salt. Now add the stock (about a glass at a time), stir frequently so the rice doesn’t stick to the bottom. Once the stock has been absorbed into the rice, add more stock (stir continuously) and repeat for a further 20 – 25 minutes (until the rice is cooked – but not overcooked).
- Halfway through the process add saffron to the rice and stir to get nice yellow color (Start with a small amount of saffron, if you prefer a darker shade of yellow, add some more).
- Minutes before serving add butter and grated Parmesan cheese. Mix well.
- Serve hot with some more Parmesan cheese and a glass of white wine.
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