Rice & pasta
Milanese risotto
Creamy risotto with saffron and marrow, Milan-style.
VegetarianGluten-free
Ingredients
- 320 g arborio rice
- 1 onion
- 100 ml white wine
- 900 g meat stock
- A few saffron threads
- 70 g butter
- 30 g olive oil
- 80 g grated parmesan cheese
- Salt and pepper to taste
Step-by-step
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- Put the onion in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and half the butter and saute 5 min/120C/spoon speed.
- Add the rice and toast it 2 min/100C/reverse/spoon speed.
- Pour in the white wine and set 2 min/100C/reverse/spoon speed without the measuring cup.
- Dissolve the saffron in a little hot stock.
- Add the stock and the saffron and set 16 min/100C/reverse/spoon speed.
- Check the rice and adjust the stock if necessary.
- Add the rest of the butter and the parmesan and cream 30 sec/reverse/spoon speed.
- Adjust salt and pepper and let rest 2 min covered.
- Serve right away very creamy.
Tips
- The saffron gives the golden color and characteristic aroma of this risotto.
- The final creaming with cold butter adds shine and creaminess.
- It traditionally accompanies Milanese osso buco.
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