Risotto Milanese

Cook Time: 40 minutes

Difficulty: Medium
Serves: 4

INGREDIENTS


2 tablespoons Olive Oil

2 tablespoons Butter

1 Red Onion (Chopped finely)

1 cup Arborio Rice

2 tablespoons White Wine

2 cups Vegetable Stock

1 Pinch of Saffron

1 tablespoon Pecorino Cheese

2 tablespoon Parmesan Cheese

METHOD


METHOD                                             

  1. Head the pan, add olive oil along with half of the butter and keep rest aside.
  2. Add the onions and allow them to sweat.
  3. Add the Arborio rice and allow it to coat with the butter in the pan
  4. Add the saffron, roast it for aroma & colour
  5. Deglaze the rice with white wine and let the wine cook through.
  6. Once the mixture is dry again, add the vegetable stock (Warm or hot only).
  7. Make sure the stock is only added ladle by ladle, and always on a constant heat.
  8. Flavour the stock in the pan with Salt, so the rice absorbs the salt.
  9. Cook the rice for around 16 to 18 minutes, constantly stirring.
  10. Once the rice is cooked but still has a bite, add in the black pepper.
  11. Remove the rice from the heat, add in remaining butter, parmesan and pecorino cheese.
  12. Stir the mixture vigorously without the pan being on fire.
  13. The fat will incorporate with the starch and will give a nice velvety texture to the pasta.

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