Risotto alla Milanese (Saffron Risotto)

Foundations Referenced

• → stocks

Ingredients

• 1.5 cups Arborio or Carnaroli rice
• 1 shallot, brunoise
• 1/2 cup dry white wine
• 5 cups chicken or veal stock (→ foundation), warm
• Large pinch of saffron, bloomed in 2 tbsp warm stock
• 1/2 cup grated Parmesan
• 3 tbsp cold butter
• Salt

Method

1. Sauté: Sauté shallot in 1 tbsp butter 2 min. Add rice, toast 2 min.

2. Add: Add wine, stir until absorbed.

3. Add: Add saffron with its soaking liquid.

4. Add: Add warm stock one ladle at a time, stirring frequently. 18–20 min.

5. Step: Off heat: fold in Parmesan and cold butter (mantecatura). Season.

What You're Practicing

• Saffron should be bloomed in warm liquid for 10+ min before adding — this extracts its color and flavor.
• This is the simplest risotto — just rice, saffron, and stock. The technique must be perfect.
• Traditionally served alongside osso buco (braised veal shanks).