Risotto Milanese Style (Risotto Alla Milanese)

20160624-20160624_184358

Risotto Milanese accompanies Ossobuco  beautifully.  I am pairing these two dishes together as they are a match made in heaven.  For all of us experiencing the cold weather in Melbourne keeping warm with some delicious comfort food during the week or weekend can be wonderful.  Home cooked, hearty food to warm the soul inside and out, to keep up the winter vitality.

Ingredients
1 onion (finely chopped)
40 grams butter (unsalted)
400 grams Arborio Rice
1 glass dry white wine
1.5 litres vegetable stock (hot)
1 sachet saffron (10 grams)
6 tablespoons Parmesan cheese
4 tablespoons olive oil

Preparation Time:    15 minutes
Cooking Time:    30 minutes + 2 minutes resting time
Serves:    4 people

Heat the vegetable stock in a pot large enough and when it comes to a simmer turn off the heat.  Add the saffron threads to the stock and allow to infuse for a few minutes until the stock becomes a orange in colour.

Heat the oil in a pan, add the onion and saute until the onion has softened.  Add the rice and cook for a few minutes stirring.  Add the wine into the rice.  Gradually start adding the stock and continue stirring until the stock evaporates into the rice.  Add more stock and continue to stir the rice until it has absorbed more stock. Continue this process until all the stock has been used and the rice has released its starches, has a creamy consistency and is al dente.  The al dente rice is still firm in the centre of the grain while the rest is soft and the rice has released all its starches into the dish.  Towards the end stir in the butter and then add the Parmesan cheese. Continue to stir until thoroughly melted and combined with the risotto.  Allow to stand for a few minutes and you are ready to serve.

Cook’s Tips

To cook a good risotto, you must always stir the rice throughout the whole cooking process.  The stock must be hot or simmering whilst being added to the rice.  You do not want the rice to stick to the bottom of the pan and burn.  The temperature must be on medium to high for the risotto to bubble away in the pot with the stock.  The final result is a creamy consistency and the rice a little al dente.

Enjoy!

 

5 thoughts on “Risotto Milanese Style (Risotto Alla Milanese)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s