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R is for Risotto alla Milanese

Side Dish or Main Course? R is for Risotto alla Milanese Ingredients • Saffron (Pinch) • Carnaroli or Arborio Rice 150g • White wine 75g • Shallot 50g (Fine dice) • Butter 75g (Divided) • Chicken or Vegetable Stock 1L • Parmigiano Reggiano 40g (Grated) Recipe 1 Infuse a splash of hot water with the saffron.  2 Sauté the shallots (or onions) in 25g of butter (Use a mix of half butter and half bone marrow for an optional upgrade - for bone marrow, roast at 400F/200C for 20 minutes) 3 In a separate pot, heat the stock until simmering.  4 Once the onions are soft (not browned at all), add the rice and stir to combine.  5 Toast the rice for 1-2 minutes till it smells tasty.  6 Pour in the white wine and heat till simmering,  7 Add stock gradually, covering the rice until completely submerged, then let the stock absorb fully till the rice peeks out.  8 After 3-4 cycles of this, test the rice for doneness and repeat until done.  9 Once the rice is done, add the saffron liquid, the remaining 50g of cold butter, and the parmigiano reggiano. (If you'd like a more yellow risotto with less saffron flavor, add the saffron after the first cycle of stock in step 7) 10 Toss to combine (or just mix vigorously) and serve hot.  #risotto #italianfood #recipe #risottoallamilanese #cooking