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Authentic Risotto Alla Milanese Recipe: Bringing Italian Flavour Home

Risotto Alla Milanese is a classic Italian dish that beautifully captures the essence of Northern Italy’s culinary traditions. Rich, creamy, and fragrant with saffron, this dish is a manifestation of simplicity yet demands a bit of technique to perfect. The good news is that preparing this delectable risotto at home can bring a taste of Italy directly to your dining table. Here is how to create an authentic Risotto Alla Milanese that impresses both friends and family.

What Makes Risotto Alla Milanese Special?

Originating from Milan, Risotto Alla Milanese is distinguished by its vibrant golden colour, which comes from the use of saffron. This luxurious spice not only adds colour but also imparts a unique flavour that elevates the dish. Traditionally, it is served as a standalone dish, but it can also accompany meat, particularly ossobuco, providing an exquisite contrast of flavours and textures.

Ingredients

To create this delightful dish, you will need the following ingredients:

For the Risotto

• 400g Arborio rice (or Carnaroli for an even creamier texture)
• 1 medium onion, finely chopped
• 1 litre of good quality chicken or vegetable stock
• 150ml dry white wine
• 50g unsalted butter
• 50g grated Parmigiano-Reggiano cheese
• 1 pinch of saffron threads
• Olive oil
• Salt and pepper, to taste

To Garnish

• Additional Parmigiano-Reggiano for serving
• Fresh parsley, finely chopped (optional)

Step-by-Step Instructions

1. Prepare the Stock

Heat the chicken or vegetable stock in a saucepan and keep it at a gentle simmer on the hob. This is essential, as adding cold stock to the risotto will slow the cooking process significantly.

2. Soak the Saffron

In a small bowl, add the saffron threads to a tablespoon of warm water. Allow it to steep while you prepare the risotto, as this will help release the colour and flavour of the saffron.

3. Start the Base

In a heavy-bottomed saucepan, heat a drizzle of olive oil over medium heat. Add the chopped onion and gently sauté until translucent, but not browned. This should take around 5 minutes. The aim is to draw out the natural sweetness of the onion.

4. Toast the Rice

Add the Arborio rice to the pan and stir for a few minutes until the grains are slightly translucent around the edges. This process, known as ‘toasting’, helps retain the rice’s shape during cooking.

5. Deglaze with Wine

Pour in the dry white wine and let it simmer until the liquid has almost completely evaporated, stirring continuously. This infuses the rice with flavour and acidity, balancing the creaminess of the dish.

6. Gradually Add the Stock

Once the wine has evaporated, begin adding the simmering stock ladle by ladle. Stir the rice regularly. Allow the liquid to be absorbed before adding the next ladle. This process usually takes about 18-20 minutes, depending on the type of rice used. You want the rice to be cooked al dente, with a slight bite to it.

7. Incorporate the Saffron

Five minutes before the risotto is finished, add the saffron mixture along with any extra water left in the bowl. This will impart the dish with its characteristic colour and flavour.

8. Finish with Butter and Cheese

Once the rice is cooked to your liking, take the pan off the heat. Stir in the unsalted butter and grated Parmigiano-Reggiano until the risotto becomes creamy and luscious. Season with salt and pepper to taste.

9. Serve

Serve the Risotto Alla Milanese immediately, garnished with extra Parmigiano-Reggiano and a sprinkle of fresh parsley, if desired. A glass of dry white wine pairs beautifully with this dish, adding to the overall dining experience.

Tips for the Perfect Risotto

• Stir Frequently: Even though it can seem tedious, stirring the risotto regularly helps release the starches from the rice, creating a creamy texture.
• Quality Ingredients: Use high-quality stock and Parmigiano-Reggiano cheese for the best flavour. The saffron should also be genuine, as it offers the depth and authenticity needed for this dish.
• Taste as You Go: It’s essential to taste the risotto periodically to ensure it achieves the desired creaminess and flavour.

Conclusion

Making an authentic Risotto Alla Milanese at home might require some effort, but the result is undeniably rewarding. This dish epitomises the Italian philosophy of cooking—simple ingredients honoured and treated with care to create something truly magnificent. By following these steps, you can transport yourself and your guests to the heart of Milan and enjoy a taste of Italy right from your kitchen. Buon appetito!

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