Rice and risotti -

Risotto alla Milanese

The origin of the risotto alla Milanese lie in the Lombard capital, Milan. It is the traditional accompaniment of osso buco.

Serves 4:
80 g butter
1 onion
320 g carnaroli rice or roma rice
1 pinch of saffron
1 glas white whine
1 litre vegetable stock
50 g Grana Padano o Parmigiano Reggiano
Salt and pepper

Finely chop onion and in a heavy saucepan cook in 40 grams butter over moderate heat, stirring occasionally, until softened.

Add rice, stirring to coat with butter, then add the wine and cook, stirring constantly and keeping at a simmer, until absorbed. Add salt and pepper to taste.

The next most important ingredient is the stock. The ratio of liquid to rice varies, be sure to add the stock a little at a time while stirring constantly in order to release the rice’s starch.

The rice at the end should be tender and creamy-looking but still al dente, about 14-16 minutes total.

Stir in Grana Padano or Parmigiano Reggiano, saffron and the remaining butter, and cook over low heat until heated through, about 1 minutes.