Risotto alla Milanese
Saffron-stained Milanese risotto, finished with butter and parmesan into a glossy, just-loose wave on the plate.
Ingredients
- carnaroli or arborio rice1 1/2 cups
- low-sodium chicken or vegetable stock5 cups, hot
- saffron threadslarge pinch
- shallot1, finely diced
- dry white wine1/2 cup
- unsalted butter4 tbsp
- parmesan3/4 cup, finely grated
- extra-virgin olive oil1 tbsp
Steps
Steep the saffron in stock.
Steep the saffron in 1/2 cup of the hot stock and set aside.
Sweat shallot and toast rice.
Sweat the shallot in olive oil and 1 tbsp butter over medium heat until soft, 4 minutes. Add the rice and toast for 2 minutes until the edges look glassy.
Pour in the wine and stir until almost evaporated.
Add stock gradually.
Add hot stock one ladle at a time, stirring often, waiting for each addition to be absorbed before adding the next.
Beat in butter and parmesan off heat.
Off heat, beat in the remaining 3 tbsp butter and the parmesan vigorously. Cover and rest 1 minute.
Season and serve the risotto.
Season with salt, give a final stir, and spoon onto warm plates.
Nutrition, per serving. 410 calories. Protein 12.5 grams, 12 percent. Carbs 55 grams, 54 percent. Fat 15 grams, 33 percent. Fiber 1.5 grams, sugar 2 grams, saturated fat 7 grams, sodium 350 milligrams. Estimated from ingredients.
