Ingredients:
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 teaspoon saffron threads
- 4 cups chicken or vegetable broth, kept warm
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Infuse Saffron:
- In a small bowl, combine saffron threads with 2 tablespoons of warm water. Let it steep to release its color and aroma.
- Prepare Broth:
- Heat the chicken or vegetable broth in a separate saucepan and keep it warm over low heat.
- Sauté Onion:
- In a large, heavy-bottomed skillet or saucepan, heat 2 tablespoons of butter and olive oil over medium heat.
- Add finely chopped onions and sauté until they become translucent, but not browned.
- Toast the Rice:
- Add the Arborio rice to the skillet and stir to coat the grains with the butter and oil mixture.
- Toast the rice for a couple of minutes until the edges become translucent.
- Deglaze with Wine:
- Pour in the white wine, stirring continuously until the wine is mostly absorbed by the rice.
- Add Saffron Infusion:
- Add the saffron infusion to the rice, stirring to distribute the saffron evenly.
- Start Adding Broth:
- Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next.
- Continue Cooking:
- Continue this process until the rice is creamy and cooked al dente. It usually takes about 18-20 minutes.
- Finish with Butter and Parmesan:
- Stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and pepper to taste.
- Serve Immediately:
- Risotto should be served immediately, while it’s creamy and luscious.
- Garnish (Optional):
- You can garnish with additional grated Parmesan cheese and a pinch of saffron threads for a luxurious touch.
Risotto alla Milanese is a perfect accompaniment to Osso Buco or can be enjoyed on its own as a decadent, comforting dish. Buon appetito!
