Risotto alla Milanese

Ingredients

• Rice

  300 g

  $0.54

• Onions

  1 medium (100 g)

  $0.15

• Prepared Vegetable Broth

  1 litre

  $1.80

• Saffron Threads

  1 generous pinch

  $4.50

• Unsalted Butter

  50 g

  $0.44

• Parmesan Cheese (Parmigiano-Reggiano)

  50 g

  $1.20

• Olive oil

  2 tbsp (30 ml)

  $0.20

• Salt

  1/2 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Steep the saffron threads in 100 ml of warm vegetable broth and keep the remaining broth hot in a separate saucepan.

2. 2

   Heat the olive oil and half the butter in a heavy saucepan over medium-low heat, then cook the minced onion until soft and translucent without browning.

3. 3

   Add the rice and stir continuously for 2 minutes to toast the grains until translucent around the edges.

4. 4

   Add a ladleful of hot vegetable broth and stir gently until absorbed before adding the next ladleful.

5. 5

   Halfway through cooking (around 10 minutes), stir in the infused saffron broth to yield a vibrant yellow colour.

6. 6

   Continue adding broth ladle by ladle for 16 to 18 minutes until the rice is tender yet al dente.

7. 7

   Remove from the heat and vigorously beat in the remaining cold butter and grated Parmesan to create a glossy, creamy texture (all'onda). Season with salt and rest for 2 minutes.