Risotto alla Milanese (Risotto with Parmesan & Saffron)

Risotto alla Milanese (Risotto with Parmesan & Saffron)


A can of ground cinnamon is shown.

Serves 4
 
Ingredients
  • 4 tablespoons onion, minced
  • 4 tablespoons butter, unsalted
  • 1 cup rice, arborio
  • 1/4 cup wine, dry white
  • 3 cups chicken stock, hot, more as needed
  • 1 pinch saffron threads
  • 1/2 cup Parmesan-Reggiano cheese, finely grated
  • salt, coarse
  • pepper, black
Method:
  1. In a heavy saucepan, sweat the onion in 1 tablespoon of the butter over medium heat, about 5 minutes.
  2. Stir in the rice and cook it over medium heat for about 3 minutes.
  3. Add wine, 2 cups broth, and the saffron.
  4. Turn the heat to high and bring stock to a simmer.
  5. Cook until most of the liquid has been absorbed, stirring every minute or two.
  6. Add another cup of broth and keep cooking, stirring, and adding broth until the rice is al dente but not raw or grainy in the middle.
  7. When the rice is ready, stir in the cheese.
  8. Add stock to adjust consistency.
  9. Off the heat, stir in the remaining 3 tablespoons butter.
  10. Season with salt and pepper and ladle onto heated plates or bowls.
Notes
  1. To make ahead, par-cook the risotto until it’s about halfway done—the rice should still be rather firm inside—and then spread it out on a baking sheet to stop cooking and cool.
  2. Cover the rice and set it aside at room temperature for up to two hours.
  3. When you’re ready to serve the risotto, return it to the pot and resume adding hot liquid until it’s perfectly al dente, a few minutes later.