Risotto alla Milanese

Ingredients

Instructions

0 of 7 steps complete

1. 1Heat the broth in a saucepan and keep it at a gentle simmer. Steep the saffron in ¼ cup of the hot broth for 5 minutes.
2. 2Heat olive oil and 1 tablespoon butter in a wide heavy saucepan over medium heat. Cook the onion for 4–5 minutes until soft without browning.
3. 3Add the rice and stir for 2 minutes until the grains are glossy. Add the wine and stir until almost evaporated.
4. 4Add a ladle of hot broth and stir frequently until mostly absorbed. Continue adding broth a ladle at a time, keeping the rice at a gentle simmer rather than a vigorous boil.
5. 5After about 10 minutes, add the saffron and its liquid. Continue for another 8–12 minutes until the rice is tender with a slight bite. You may not need all the broth; the risotto should flow gently when stirred.
6. 6Remove from the heat. Stir in the remaining butter and Parmesan, then season with salt and pepper. Add a splash of hot broth if needed, cover for 2 minutes and serve immediately.
7. 7Cool leftovers promptly in shallow containers and refrigerate within 2 hours for up to 3–4 days. Reheat with extra broth to 165°F (74°C).