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Risotto alla milanese
Chapter IX ·
Side dishes · Nº 363
Risotto alla milanese
7 ingredients
13 steps
Ingredients
Method
Ingredients
For
300 g
rice
, Arborio-type; 300 to 400 g
100 g
butter
1 cup
parmesan
, grated
150 ml
white wine
, dry, 1 glass
1 cup
onion
, grated (not too full)
1½ l
chicken broth
, boiling
turmeric
, powdered or in threads
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Method
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1
In a wide, low pot of adequate size, sauté the onion well in 40 g of butter until all the liquid evaporates. This takes about three to four minutes.
2
Add the rice (without rinsing) and mix well with the butter and onion using a wooden spoon.
3
Let it fry for a few minutes.
4
The goal is for the grains, when fried, to get a protective layer that keeps them from breaking during cooking.
5
Pour in the white wine and stir continuously until the wine evaporates completely.
6
Then add a ladle of the broth, which should be very hot, from a pot on the side. Stir well until fully absorbed.
7
Add another ladle of broth, stir well, and continue this way, always waiting for the broth to be absorbed before adding more.
8
Put the saffron (about 20 threads) in a small bowl and add a ladle of boiling broth.
9
After 14 to 15 minutes, counted from when the white wine was added, check the doneness to judge how many more minutes are needed.
10
Pour the saffron broth through a small sieve over the risotto, return the saffron to the bowl, add another ladle of broth, and pour it over the risotto as well, stirring well.
11
When it's ready, remove the pot from the heat and add the remaining butter and the Parmesan, stirring vigorously.
12
Taste and adjust the salt if needed.
13
Serve immediately, sprinkled with a little Parmesan.
From the same chapter
Side dishes · Nº 331
Piedmontese-style rice
Side dishes · Nº 333
Rice with lentils
Side dishes · Nº 334
Rice with apples
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Risotto al parmigiano
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Risotto alla milanese with funghi
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