When I first started to make this recipe, I was thinking: What does Saffron have to do with Milan? Although I never found out the answer, I wanted to the keep the original name for this dish. (However, I would probably call it Saffron risotto or something if it were up to me.) Although people think risotto can be a challenge, the key is just to know it needs to go from the pot to immediately needing to be served. If it gets too cold on the plate (ideally do not use a cold plate), it will seize up and get super tight.|
(Want to know where this dish got it’s name? https://www.italymagazine.com/news/history-risotto-alla-milanese.
I served this recipe with my braised Osso Buco/Short Ribs recipe on Christmas for my family. Here is the recipe link to Osso Buco/Short Ribs.
Tip: I always like to keep extra stock hot in case the rice just isn’t cooked through enough, or if anything crazy occurs and you need to loosen risotto up.
- 2-4 cups chicken stock, (I always want to have more than enough hot and ready to go)
- 2 tablespoons extra-virgin olive oil
- 1 small onion or shallot, finely chopped
- Salt and freshly ground pepper
- 1 cup Arborio rice
- Pinch of saffron threads
- 1/4 cup dry white wine
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon unsalted butter
- 1 tablespoon chopped flat-leaf parsley (for garnishing)
In a medium saucepan, bring the chicken stock to a simmer; keep warm.
In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes.
Add the rice and cook for 1 minute, stirring to thoroughly coat.
Crumble the saffron into the wine and add it to the rice. Cook, stirring, until the wine is absorbed.
Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total.
Season the risotto with salt and pepper. Stir in the cheese, butter (and parsley) and serve immediately.