Risotto alla Milanese is a classic Italian dish from Milan that is easy to make and,
if you're new to saffron, is an excellent introduction. Everyone at your table will devour this dish
(cheese, rice, butter, saffron...whats not to like?) and it is likely to become a family favourite!
Saffron Risotto or Risotto alla Milanese
whose culinary team has discovered that it doesn't take 45 minutes standing at the stove
and stirring to make creamy, perfect risotto. With this recipe, risotto can be a middle-of-the-week dish!
Give it a try (with our saffron of course) and let us know what you think.
Cooking time: 25 minutes (!)
1 teaspoon saffron threads*
6 tablespoons (¾ stick) salted butter, cut into 1-tablespoon pieces, divided
1 cup carnaroli or Arborio rice
1 ounce Parmesan cheese, finely grated (½ cup)
4 teaspoons white balsamic vinegar
In a large saucepan over medium-high, melt 2 tablespoons of butter. Add the rice and cook, stirring constantly, until translucent at the edges, 1 to 2 minutes. Add 2½ cups of the remaining hot broth and bring to a boil, then reduce to medium and cook, stirring frequently and briskly, until the grains are almost tender but still quite firm at the core (it will be quite soupy), 8 to 10 minutes; adjust the heat as needed to maintain a vigorous simmer.
2 large celery stalks, chopped
1 medium yellow onion, chopped
1 medium tomato, roughly chopped
1 large garlic clove, smashed and peeled
2). Partially cover, then reduce to medium and cook for 20 minutes, adjusting the heat to maintain a lively simmer.
3). Pour the broth through a fine mesh stainer into a large bowl; discard the solids.
You should have about 1 quart of broth.
Radio episodes :FAKE FOOD: THE BILLION DOLLAR BUSINESS OF FOOD FRAUD
Magazine: WHAT WE COOK WITH HERE AT MILK STREET
Magazine: IN RISOTTO ALLA MILANESE, SPEED IS A KEY INGREDIENT