Risotto Milanese

Instructions

1. Preparation:

   • Warm 1 liter chicken or vegetable broth in a pot and keep it at a gentle simmer.

   • Soak 1/2 teaspoon saffron threads in a small amount of the warm broth.

2. Sauté the Onion:

   • Finely chop 1 shallot.

   • In a large pan, heat 2 tablespoons olive oil and 1 tablespoon unsalted butter over medium heat.

   • Add the chopped shallot and sauté for about 3-5 min, until it becomes translucent.

3. Toast the Rice:

   • Add 300g Arborio rice to the pan and stir to coat the grains with the butter and oil.

   • Toast the rice for 2–3 min until it becomes slightly translucent.

4. Deglaze with Wine:

   • Pour in 100 ml dry white wine and stir until it is completely absorbed by the rice.

5. Add Broth and Saffron:

   • Begin adding the warm broth one ladle at a time, stirring frequently.

   • Allow the liquid to be absorbed before adding the next ladle.

   • Continue this process, including the saffron-infused broth, until the rice is cooked al dente and has a creamy consistency. This should take about 20-25 min.

6. Finish the Risotto:

   • Remove the pan from the heat and stir in 1 tablespoon unsalted butter and 50g grated Parmesan cheese.

   • Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper to taste.

   • Let the risotto rest for 1 min, covered.

7. Serve:

   • Serve the risotto warm, optionally garnished with additional Parmesan cheese.