Risotto alla Milanese is a classic Italian dish that stands out for its luxurious, creamy texture and the unique golden hue provided by saffron. This recipe offers a comforting yet elegant meal, perfect for impressing guests or enjoying a cozy night in.
Olive oil is the base for sautéing the onions, adding a subtle fruitiness to the dish. The onion provides a sweet, aromatic foundation. Arborio rice is essential for its high starch content, which gives risotto its signature creamy texture. Dry white wine deglazes the pan, adding acidity that balances the richness of the cheese and butter. The chicken broth is the main cooking liquid, infusing the rice with savory depth. Saffron threads are the star, imparting a distinctive flavor and vibrant color. Parmesan cheese adds a nutty, salty finish, while unsalted butter enriches the dish. Finally, a bit of salt and pepper enhances all the flavors, and chopped parsley provides a fresh, vibrant garnish.
Risotto alla Milanese pairs beautifully with grilled meats like chicken or beef. It's also lovely alongside a fresh green salad with a simple vinaigrette to cut through the richness. For a touch of luxury, serve it with seared scallops or shrimp.
Start by heating a tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and cook it until it's translucent, which should take about 3 to 5 minutes. This is your aromatic base. Next, stir in the arborio rice. Let it toast slightly for 2 to 3 minutes, stirring constantly. You'll notice a nutty aroma as the rice begins to cook.
Pour in the half cup of dry white wine. Stir continuously as the wine absorbs into the rice, adding a subtle acidity. Once absorbed, it's time to start adding the heated chicken broth. Add it one ladle at a time, stirring often. This step is crucial as it helps release the rice's starch, creating that creamy texture we’re aiming for.
Before you add your last ladle of broth, dissolve the saffron threads in a small amount of hot broth and stir this into the rice mixture. The saffron will infuse the dish with its amazing color and flavor. Continue cooking and stirring until the rice is creamy and al dente, which should take roughly 18 to 20 minutes in total.
Once the rice reaches the desired consistency, remove the pan from the heat. Stir in the grated Parmesan cheese and butter. These ingredients will melt into the risotto, making it even creamier and more flavorful. Season with salt and pepper to taste, remembering that Parmesan adds its own saltiness. Finally, garnish with chopped parsley before serving to add a fresh touch.
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