This recipe is part of theEpicurious Online Cooking School与我的烹饪学院erica. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Ingredients
Makes 6 servings
Step 1
1. In a small saucepan, warm the chicken stock. Keep warm.
Step 2
2. In a large saucepan over moderately low heat, warm the olive oil. Add the onion and sauté, stirring occasionally, just until tender but before any color appears, about 5 minutes. Add the rice and saffron, and toast lightly for 1 minute without letting the rice or onion take on any color. Add the wine and cook until almost completely absorbed.
Step 3
3. Add most of the chicken stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the liquid has been absorbed and the rice is al dente, about 14 minutes. As the rice begins to absorb the liquid, add more as needed.
Step 4
4. Once rice has absorbed almost all the broth, remove from the heat, add the butter and Parmigiano-Reggiano, and stir vigorously for about 1 minute to develop the surface starches. Season to taste with salt and pepper.
Step 5
5. Serve the risotto immediately garnished with a piece of the meat marrow, if desired.
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Reviews (3)
Back to TopThis is my go to risotto recipe. It's wonderful just the way it is but is also a lovely base if you want to play around with it. I love drizzling truffle oil on top at the end. I make arancini with any leftovers and stuff a piece of mozzarella in the middle.
nfinn91
1/13/2021
This was just ok...
wrbird
Raleigh, NC
9/14/2014
Delicious and easy! I was sceptical about this method--no constant stirring--but the risotto turned out perfectly. I followed the recipe mostly, adding only a bit more rice, wine and broth to feed my hungry boys. I also added a bit more cheese and used regular salted butter because it was what I had. The result was delicious, creamy and tasted very much like the risotto we had in Milan. I will make this the next time I have a dinner party.
smithjammes
3/11/2014