Risotto alla Milanese

Milano-style Risotto is one of the most classic Italian risottos. As the name suggests, the origin of this dish is in northern Italy, in the Lombardy region. Sometime in the mid-19th century, this dish was named after the city of Milan in cookbooks. It is a relatively simple dish that is easy to prepare, but as always with risotto, it requires care and attention so that the food is successful. In the most classic recipes, cooked bone marrow is also added to this risotto, but it is not used often. The obligatory part of this dish is saffron, which makes the Risotto alla Milanese a nice yellow. This risotto is eaten as a main course, often served with Italian meat dishes, especially Osso Bucco. Risotto alla Milanese leftovers are usually used for the preparation of different dishes, such as deep-fried rice balls.

Preparation time: About 30 minutes
Level: Easy
Serves: two

Ingredients:
One medium onion finely chopped
About ¾ cup risotto rice, arborio is very good
2 tbsp olive oil
A pinch of saffron
200 ml of dry white wine
80 g of butter
50-70 g of grated parmesan or any other hard cheese
Season with sea salt and freshly ground black pepper
A handful of finely chopped parsley, if desired
Parmesan and black pepper to serve
Hot water or chicken stock to make risotto

Preparation:

1. Pour the wine into a bowl and place the saffron in the wine for a few minutes.
2. Heat the olive oil in a heavy-bottomed pot or pan over medium heat.
3. Finely chop the onion and add to the heated oil, stir quickly for about a minute, do not let the onion brown.
4. Add the rice and stir and let it brown lightly for about 1 minute. Be sure to stir the rice constantly.
5. Add the wine with the saffron and let the food rise while stirring.
6. Reduce the heat to below medium and stir the rice frequently so that it does not burn at the bottom of the pot.
7. If the risotto starts to become drier, add about 50 ml of water or broth. If there is no broth, water will also do the trick and the risotto will be just as good.
8. Add water or broth like this 3-4 times until the rice is practically soft.
9. After the last addition of water or broth, let the risotto thicken while stirring constantly, the liquid will largely evaporate. Season the risotto with sea salt and black pepper.
10. Add grated parmesan and mix until smooth. If desired, add a handful of finely chopped parsley.
11. Add the butter and let it melt, stir the risotto until smooth, remove the cooking pot from the stove cover it with a lid, and let the risotto “rest” for a few minutes.
12. Serve the risotto with meat dishes or as a separate main course.
    Ready!!

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