Risotto Alla Milanese

Risotto Alla Milanese is a dish made with short-grained arborio rice, and scented and flavored with saffron. Traditionally is is stirred constantly during the long cooking process, but this isn’t really necessary to get the creamy results the dish is known for. This is a classic dish, and though you can make risotto without saffron, the flavor it imparts is really heavenly. 

You shouldn’t be scared of making this dish, you’ll find your own homemade risotto is as good or better than what you get at a restaurant, if you use good quality ingredients. Not that it’s not always important to use good ingredients, but the fewer you have, the more important each one is!

 

Adapted from The Flavor of Italy c.1965

1 TBL Butter
1 TBL Olive Oil
1 Cup Arborio Rice
1/4 Cup Chopped Onion
1 Clove Garlic, minced
31/2-4 Cups Chicken Stock
10-12 Threads Spanish Saffron (do not use powdered saffron)
1/3 Cup Grated Parmesan (please buy a hunk and grate it yourself!)

Bring stock to simmer, and add saffron, keep covered pot simmering
Heat butter and oil in a separate pan over medium heat until shimmering.
Add rice to pan and stir until rice starts to turn golden
Add onions and garlic, and stir for another two minutes
Turn heat down to simmer
Add 1 1/2 cups stock to pot, stir well, and cover for 7-10 minutes until liquid is absorbed
Add more stock 1 cup at a time and stir with each addition, then  let rice absorb liquid
This will take a bit longer each time*
When all liquid has been absorbed (about thirty minutes) remove from heat and stir cheese into rice.  Rice should be creamy on the outside with just a slight bite on the inside.  If the rice is chalky on the inside it need to cook a bit longer.

Serves two as a main course, four as a first course

*Many people claim you need to stir risotto constantly, I worked with a chef who specialized in Italian cuisine, and he taught us to add the liquid in thirds, and let it cook. The cookbook I am using says the same thing. This is the technique I have used for the past twenty years, and my risotto always turns out fine.