Risotto Milanese

Method

1. Sauté one finely chopped medium onion in 40 g of butter until softened. 
2. Add 340 g of Risotto rice and coat until translucent. 
3. Add one glass of dry white wine, and cook until evaporated. 
4. Add 1 litre hot chicken or vegetable stock and simmer, stirring occasionally. After 14 minutes the stock will have been absorbed, the rice will be cooked and creamy, yet retaining a desired crunch in the centre. 
5. Stir through the generous pinch of saffron, the grated Parmesan cheese and serve.

Chef's tip

You can top the risotto with some finely chopped parsley.

Serving suggestion

This risotto can be served with almost any kind of main course or side dishes. 

Wine selection

Astraio Viognier Maremma Toscana DOC, Pinot grigio or Trebbiano d'Abruzzo among the white wines, Valpolicella for the red ones.

Family tip

For less 'al dente' consistency add a ladleful of the hot stock and simmer until absorbed, continue in this way until the rice has reached the desired consistency. 

Dish history

The 'Risotto Milanese' is a typical dish of Lombardy cuisine, traditionally made with first class saffron and meat stock. The original recipe actually calls for ox marrow (from 10 g to 50 g) too, to melt with the butter, but we'll stick with a vegetarian, lighter version. Additionally, the dish can be enriched by adding mushrooms, sausage or seafood, thus creating a one pot dish. With its golden colour and its delicate aroma, this risotto is one of the most popular traditional Italian dishes and, for sure, a must try!