Bonus Episode: Risotto alla Milanese

Buckle up for a bonus episode of the show! Today I cook Risotto alla Milanese live and unedited. Risotto is one of my top five favorite things to cook and eat so I had a great time putting this together for you.

Let me say one thing: it is no easy task to do a one-take run through of a recipe in real time! I committed myself to keeping it as real as possible so in theory, you could cook along with me and we would be done at roughly the same time. I think it turned out ok for a first try at this type of episode. If you liked it, let me know and I will try to plan a few more of these “live cooking” episodes.

If you are looking for good quality saffron, check out either The Spice House or Penzey’s Spices online.

Oh, and if you are wondering why this is audio and not video, I address that in the intro, so listen on!

Here are a few images of the saffron:

You can really see the color in the final dish:

Risotto alla Milanese

• Author: Roger
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 3-4 small servings 1x

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Description

Risotto alla Milanese is a decadent rice dish that owes its beautiful golden color to the addition of saffron. It’s good enough to eat right out of the pan, but if you really want it to shine, pair it up with a nice slow-braised meat.

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Ingredients

Scale 1x2x3x

• 2 Tablespoons Olive Oil
• 1 small onion, finely diced
• 1 cup arborio rice
• 1 cup dry white wine
• 1/2 teaspoon saffron threads
• 4 cups chicken or beef stock
• 3/4 cup grated Parmesan cheese
• 2 Tablespoons unsalted butter
• Salt to taste

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Instructions

• In a medium sauce pan heat the stock to a simmer. When heated, transfer a half cup of the stock to a small bowl and add the saffron threads; this will help maximize the saffron’s color and flavor.
• In a 10-12 inch saute pan or skillet heat olive oil over medium heat. Add the onion and cook until translucent and soft, about 3 minutes.
• Add the arborio rice to pan and stir to coat with olive oil. Cook for 1 minute, stirring constantly.
• Add the white wine and stir. Cook until wine is absorbed, about one to two minutes.
• Add the 1/2 cup of stock with the saffron and stir, and cook until absorbed.
• Add about 1/2 cup of heated stock at a time to rice. Stir regularly until stock is mostly absorbed before adding more. Repeat this process until the rice is nearly cooked through. You will want the rice to be “al dente;” firm with a little bite, but no hard uncooked centers.
• When the rice is cooked, removed from heat and stir in Parmesan cheese until incorporated. Then stir in the butter until incorporated as well. Serve immediately

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Notes

• Your stock and Parmesan will add some saltiness to the dish. Taste when the rice is nearly finished and adjust with salt to your liking.
• Stirring the arborio rice is what allows it to develop a nice starchy creaminess. You don’t need to stir constantly, but keep an eye on the pan so the rice doesn’t stick and burn.
• There is no exact time to follow for the rice to be finished, but you should expect it to take about 20 minutes from the time you add the wine.