Golden, creamy and deeply comforting, risotto alla Milanese is a classic from Luca’s home region of Lombardia.
Serves 4
Ingredients
- 320 g Carnaroli or Arborio rice
- 1 litre vegetable or light chicken stock, kept hot
- 1 small onion, finely chopped
- 1 generous pinch saffron threads
- 100 ml dry white wine
- 40 g butter, plus extra to finish
- 60 g Parmigiano Reggiano, finely grated
- Salt and black pepper
Method
- Soak the saffron in a small ladle of hot stock.
- Melt the butter in a wide pan and gently soften the onion.
- Add the rice and toast for 2 minutes. Pour in the wine and let it evaporate.
- Add hot stock one ladle at a time, stirring regularly and allowing each addition to absorb.
- After about 12 minutes, add the saffron liquid. Continue until the rice is al dente and creamy.
- Remove from the heat. Beat in a knob of butter and the Parmigiano, then rest for 2 minutes before serving.
Due Mondi tip: The finished risotto should move in a soft wave when you tilt the plate, what Italians call all’onda.