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Photograph of Risotto Milanese

Risotto alla Milanese

Golden, cheesy and creamy, this saffron infused, dreamy risotto is the classic accompaniment to Osso Bucco. However, it also makes a wonderful side with pan-fried meat, such as chicken piccata, or grilled fish. Equally, it can be served with garlic bread and a crispy green or mixed salad for a lip-smackingly, satisfying vegetarian meal. Finally, it is also popularly served simply, as a first course.

Serves 4

Course maincourse, Side Dish, Starter
Cuisine Italian
Keyword rice, risotto, saffron
Prep Time 15 minutes
Cook Time 20 minutes
Author Susan

Ingredients

  • 250ml/1 cup dry white wine
  • ⅛ teaspoon/good pinch of saffron threads
  • 40g unsalted butter
  • ½ tablespoon olive oil
  • 125g/2 banana shallots or 1 medium onion, peeled and roughly chopped
  • 16g/4 cloves of garlic, peeled and crushed
  • 300g risotto rice, such as Arborio or Carnaroli
  • ¼ teaspoon fine salt (plus a further ⅛ – ¼, if desired) 
  • ¼ teaspoon freshly ground black pepper
  • 1 – 1.2 litres good quality vegetable or chicken stock 
  • 60g parmesan cheese, finely grated
  • 20g unsalted butter 
  • ½ tablespoon finely chopped fresh parsley

Serving options:

  • extra finely grated parmesan
  • Osso Bucco
  • grilled or pan-fried meat eg chicken piccata
  • grilled or pan-fried fish
  • crispy salad
  • fresh or garlic bread

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to 200°C/400°F/Gas 6 (fan 180°C)

  3. Add the saffron strands to the white wine and set aside.

  4. Put the shallots/onion in a mini food processor and pulse until finely chopped. Alternatively, you can finely chop them by hand.

  5. Melt the butter with the olive oil over a medium heat, in a pan/casserole you can use in the oven and on the hob. Add the shallots/onion and cook for around 5 minutes or until the onion is soft and slightly caramelised. Stir from time to time.

  6. Add the crushed garlic and cook for a further minute, or until aromatic.

  7. Add the rice and seasoning, stir well to coat all the grains in the butter/oil, and then add the wine and saffron. Cook ,stirring continuously and enthusiastically, until most of the wine has reduced.

  8. Add 1 litre of boiling stock and bring to a simmer over a moderate heat, stirring. Cover and transfer the risotto to the oven and cook for 15 minutes. 

  9. After 15 minutes, take it out of the oven, add the butter and parmesan and mix well. Taste and adjust the seasoning, if necessary. Also add more stock, if required.

  10. Finish cooking the risotto on the hob, being careful because the handle of the pan will be very hot. Simmer, stirring constantly, to reduce the liquid and finish cooking the rice, until slightly al dente or until cook to your liking. Constant stirring helps to create a silky and creamy sauce.

  11. Cover and leave to sit for 2 – 3 minutes before serving. The risotto will continue to cook and thicken during this time; if you need to add any further stock to adjust the consistency of the risotto, make sure it is hot when added.

  12. To serve: sprinkle with parsley and serve with your choice of accompaniments and some grated parmesan cheese on the side.

Recipe Notes

Equipment:

  • Medium oven proof cast iron casserole/Dutch oven also suitable for the hob
  • Small bowl
  • Chopping board and knife
  • Kitchen scales, measuring spoons and measuring jug
  • Mini food processor, if using
  • Grater, for the parmesan

Stock – the amount you use will depend on:

  • The type of rice you use
  • Your personal preference: i.e. how thick you like your risotto to be. There is no right and wrong answer!

Parmesan cheese is quite salty so it is possible that you will not need to add any extra salt. If you prefer your risotto without cheese, you will need to add extra salt.