RISOTTO ALLA MILANESE

I feel like making risotto is more like an art form than a recipe.
I mean, you definitely need a recipe if it’s your first crack at it, but once you know the basics and have this classic Risotto Milanese down pat, you can put your own spin on it, add flavours, include proteins or different toppings, the world really is your oyster. You could even go super wild and try my Ramen Risotto!

4 cups chicken stock
Pinch saffron
9 tablespoons unsalted butter
1 tbs olive oil
1 small white onion, finely chopped
1 clove garlic, finely chopped
1 cup Arborio or Carnaroli rice
3/4 cup dry white wine
3/4 cup freshly grated Parmesan cheese

Step 1. In a medium sauce pan, bring stock to a boil and then reduce heat to keep warm. In a small bowl, combine saffron and a ladle of stock; set aside to steep.

Step 2. In a high sided saute pan, melt 6 tablespoons butter along with the olive oil over medium heat. When it begins to bubble, add onion and garlic, sauté until softened and translucent. Add the rice and coat well in the butter

Step 3. Add wine and stir until it reduces and is nearly evaporated.

Step 4. Add 1 or 2 ladles of warm stock. Stir infrequently until rice absorbs the liquid before adding more. Continue to add remaining stock in the same method, stirring gently until rice is tender and creamy.

Step 5. Stir in the saffron-infused stock, this is where you will get the vibrant golden colour and delicate saffron flavour.

Step 6. Remove pan from heat and finish the risotto with the final helping of butter and Parmesan cheese. You want to serve you risotto immediately while still hot and loose.

RICE DISHES ARE SOME OF MY FAVOURITES