Risotto alla Milanese

While rice grains are the most widely consumed cereal in the world, Risotto is exclusively Italian in origins. The present-day risotto preparation is the result of a long evolution. Its main feature is the retention of starch released during the slow cooking process that binds the grains together in a creamy compound. Not just any rice grain will do as not all types of rice are the same. Arborio, Carnaroli and Maratelli are some of those best suited for the perfect risotto.

Risotto began as a rice that was prepared with milk, almonds, sugars and spices. This was boiled in a broth that gave us the origins of rice soups. The soup evolved into a more condensed soup, and finally the broth was added a little at a time, allowed to evaporate or cook down, leaving a soft, dry yet creamy “soup” we now call risotto. All risotto recipes use three basic steps: roast the rice in butter or oil with onions, add a broth in small amounts and cook slowly until soft. The characteristic that sets Risotto alla Milanese apart from all other risottos is that bright, rich yellow that can only come from the use of saffron.

This rice dish is so simple yet so filled with flavor and creamy goodness. It is said that the yellow color is meant to impress, as the color of gold is a sign of means and prosperity. All I know is that Risotto alla Milanese is as Italian as it is delicious!

Risotto alla Milanese
5 cups Chicken Stock, warm
1/2 cup Yellow Onion, finely chopped
1/4 cup Olive Oil
1 1/2 cups Arborio Rice
1/2 cup White Wine
1/8 to 1/4 teaspoon Saffron Threads (see note)
2 tablespoons Butter
1/2 cup Parmesan Cheese
Sea Salt to taste
White Pepper to taste
Italian Parsley, for garnish

Note: It is the Saffron that gives this Risotto its bright color and flavor. However; Saffron has a strong, distinctly pungent taste. Adjust according to your own desires. 

Gently warm chicken stock in a saucepan. Keep the the stock warm throughout the cooking process. While the stock warms, peel and finely dice the onion. Set aside.

Heat oil, onions and saffron in a large stock pot over medium heat. Cook 3 minutes or until onions are soft.
Add rice to the onions and stir for 2 minutes to lightly toast the rice. Add white wine and let evaporate.

Add the broth, about 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice.

Continue to add until all of the broth has been used. Turn off heat. Add butter and Parmesan cheese. Stir to incorporate into the risotto. Taste and adjust seasoning with salt and pepper. Stir one last time to blend.

Transfer to large bowl and garnish with parsley as desired. Serve immediately.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen