- 0.25 g saffron pistils (approximately)
- 320 g Carnaroli rice
- 150 g white wine
- ½ white onion
- 25 g butter
- Meat stock (boiling) to taste
- 120 g butter (very cold, from the fridge)
- 80 g Parmigiano Reggiano PDO (to grate, very cold, from the fridge)
To prepare Risotto alla Milanese, you will need to have about 1 litre of meat stock very hot and ready to go. Peel and finely chop half a white onion. Melt 25 g of butter in a large frying pan, add the chopped onion and sauté over medium heat, stirring occasionally.
Once the onion is browned, pour the Carnaroli rice into the pan: the rice will absorb the butter and the flavour of the onion. When it is toasted and translucent, pour in the white wine. After a few moments, pour in the very hot stock to cover the rice; continue cooking over high heat, adding more hot stock as needed. Meanwhile, gently dip the saffron pistils in hot water, moving them around carefully to rehydrate them. When the rice is ¾ cooked, add the saffron pistils and the water to the pan. Wait a few moments for them to soften, then stir: they will release their fragrance and colour. When there is about one minute left before the rice is fully cooked, remove the pan from the heat, add about 120 g of very cold butter from the fridge, cut into pieces, and mix. Add the grated Parmigiano Reggiano PDO and mix well; the cold butter and cheese will cause a thermal shock, making the risotto creamier and shinier. Serve hot.