Risotto Milanese

Ingredients

• •1.5 cups Arborio rice
• •1 pinch Saffron
• •1 teaspoon Salt
• •6 cups Chicken stock
• •0.5 teaspoon Black pepper
• •0.5 cup White wine
• •2 tablespoons Olive oil
• •3 cloves Garlic
• •2 medium Shallots
• •1 medium Onion
• •4 tbsp Butter
• •1 cup Parmesan

Instructions

1. 1

   Infuse stock with saffron, keep warm

   💡 Warm stock is essential

2. 2

   Sauté shallots in butter and oil until soft

   💡 Never let them brown

3. 3

   Add rice, toast for 2 minutes stirring constantly

   💡 Edges should look translucent

4. 4

   Add wine, stir until absorbed

   💡 Alcohol evaporates

5. 5

   Add warm stock one ladle at a time, stir frequently

   💡 Stock must be absorbed first

6. 6

   Continue 18-20 minutes until creamy but al dente

   💡 Taste test the rice

7. 7

   Remove from heat, stir in parmesan and butter

   💡 Mantecatura = silky finish