Published: by Absolutely Recipes, in the recipes category.

Risotto alla Milanese Recipe.

Ingredients:

1 ½ cups (300g) Arborio rice
4 cups (960ml) chicken or vegetable broth
1 small onion, finely chopped
2 tablespoons (30g) unsalted butter
½ cup (120ml) dry white wine
1 teaspoon saffron threads
½ cup (50g) grated Parmesan cheese
Salt and black pepper to taste

Recipe Instructions:

In a saucepan, heat the chicken or vegetable broth over medium heat. Keep it simmering throughout the preparation process.
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
Add the Arborio rice to the pot and stir, coating the rice with the melted butter and onions. Toast the rice for about 2 minutes, stirring constantly.
Pour in the white wine and stir until the wine is absorbed by the rice.
Dissolve the saffron threads in a small amount of warm broth and add it to the pot. Stir well to distribute the saffron evenly.
Begin adding the simmering broth to the pot, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. This process should take about 20 minutes.
Continue adding the broth and stirring until the rice is cooked al dente, tender yet slightly firm to the bite. The risotto should have a creamy consistency.
Remove the pot from the heat and stir in the grated Parmesan cheese until it melts into the risotto. Season with salt and black pepper to taste.
Let the risotto rest for a minute or two before serving to allow the flavors to meld together.
Serve the Risotto alla Milanese hot, garnished with additional Parmesan cheese if desired.

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