Risotto alla Milanese

Method

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1. Steep the saffron in 60 ml of the hot stock and set aside — a 20-minute soak extracts far more colour and aroma than adding threads directly.

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2. Sweat the onion in the olive oil and 20 g of the butter over low heat for 8 minutes, until translucent and completely without colour.

   Mark done Start 8 min timer

3. Add the rice and toast for 2 to 3 minutes, stirring, until the grains turn glassy at the edges with an opaque white centre. This tostatura sets the grain so it holds its bite.

   Mark done Start 2 min timer

4. Pour in the wine and stir until fully absorbed.

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5. Add hot stock a ladleful at a time, stirring often and waiting until each addition is nearly absorbed before adding the next. Keep the pan at a steady, gentle bubble for 16 to 18 minutes.

   Mark done Start 16 min timer

6. At the 15-minute mark, stir in the saffron infusion. The rice should be al dente with a slight chalk at the very centre and the mixture loose enough to spread slowly.

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7. Take the pan off the heat. Add the remaining cold butter and the Parmigiano and beat hard with a wooden spoon for a full minute — this is the mantecatura and it is not optional.

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8. Rest for 1 minute, adjust with a last splash of stock, then serve on warm flat plates and tap the base so the risotto spreads into a wave.

   Mark done Start 1 min timer

Chef’s Tips

• Cold butter, hot rice. The temperature difference is what makes the emulsion tight rather than greasy.
• Never rinse risotto rice; you would be washing away the exact starch you are trying to release.
• If your risotto stands stiffly on the plate, it is too dry. It should settle slowly like lava.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• A Franciacorta or Gavi has the acid to lift the butter
• Traditionally served alongside osso buco
• Follow with sliced fennel and orange

Storage & Reheating

Keeps 3 days refrigerated but loses its wave. Best repurposed: shape cold risotto into arancini, or reheat in a pan with extra stock, stirring until loose again.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.