Saffron Risotto Milanese

Risotto alla Milanese

Ingredients

1.5L chicken broth, pinch saffron threads, 50g butter, 1 small onion, 400g Arborio rice, 120ml dry white wine, 80g grated Parmesan, salt, pepper

Detail Steps and Procedure

Prepare Broth: Heat 1.5L chicken or vegetable broth to simmer in saucepan. Add 0.5g saffron threads (about 1/2 tsp) to infuse. Toast Onion Base: In heavy-bottomed pan, melt 3 tbsp butter over medium. Add 1 finely chopped small onion. Cook 6-8 minutes until translucent (no color). Toast Rice: Add 400g Carnaroli or Arborio rice. Stir constantly 2-3 minutes until rice is hot and slightly translucent at edges (perlatura stage). Deglaze: Pour in 120ml dry white wine (preferably Italian like Pinot Grigio). Stir until completely absorbed. First Broth Addition: Add first ladle (about 1/2 cup) of hot saffron broth. Stir continuously until absorbed. Continue Adding Broth: Maintain broth at simmer. Add next ladle only when previous is 90% absorbed. Stir constantly to release rice starch. Test Doneness: After 16-18 minutes, taste rice. Should be al dente (firm center) with creamy exterior. Total liquid needed usually 4:1 ratio (broth:rice). Mantecatura (Final Emulsification): Remove from heat. Stir in 2 tbsp cold butter and 80g grated Parmigiano-Reggiano vigorously to create creamy texture. Rest: Cover, let stand 2 minutes (risotto should be all’onda – wavy consistency). Serve: Plate immediately. Optional: Top with bone marrow (midollo) for authenticity. Critical Technique: Constant stirring is key. Never rinse rice after cooking. Serve within 5 minutes of finishing.

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