Risotto alla milanese is a typical north italian dish. I love the saffron taste and works well especially with the ossobuco con gremolata. As I published already the recipe of the ossobuco some years ago, it is now time to publish the recipe of the risotto.

Ingredients for 2:

180 gr of Carnaroli or Arborio Rice (short round rice grain)

1 shallot or a small onion finely diced

20 gr of butter

2 spoons of olive oil

half a glass of white wine

500 ml of broth, I prefer a vegetable clear broth

2 pinches of saffron (preferably in threads)

30 gr grated Parmiggiano Reggiano or Grana Padano

 

As first my trick is to put the saffron in the warm broth so that the flavours can come out.

Heat the oil and half butter in a deep pan. I use my Creuset as I like the good heat distribution. Add the shallot or onion and let fry for 5 minutes at medium heat. When soft add the rice. Mix well until all the rice is shiny and coated.

Put the white wine and wait till evaporated. Now  put the timer to 18 minutes (most quality risotto rices new 17-20 min).

Start to slowly add the broth with the saffron. A little bit at the time and wait till it has been absorbed in the rice before adding more. Keeping mixing with a wooden spoon.

After 18 minutes you should have finished the broth and the rice should be al dente.

Add the butter and the cheese. Stir once with the spoon, put a lid on the pan and take away from the heat. Leave the risotto rest for at least one minute like this. This is called “mantecare” and will leave your risotto creamy.

Enjoy it as a main dish or together with a nice ossobuco!