How to Make Risotto Alla Milanese – Recipe (VIDEO)

Preparation time: 30 minutes.
Difficulty: High
Calories per serving: approx. 526 kcal.

Ingredients for 4 people:
300 g of superfine rice (Carnaroli)
1 minced shallot
1 ½ litre of chicken broth (avoid instant)
40 g of butter
100 ml of white wine
1 tablespoon of saffron, or at least 30 threads
50 g of cold butter
75 g of freshly grated Parmesan cheese
Salt and pepper

Detailed description of the basic recipe for risotto in 4 steps. Should be served as a starter but never as garnish

In Italy, the risotto is always served as a starter instead of pasta or minestrone, pasta or soup. That means that even large and festive menus can include risotto and pasta, served together or separately as starters. Depending on the number of dishes, you can estimate 50 to 80 grams of rice per person.

Rice is available in 3 quality levels: semi-fine, fine and superfine. The latter is the highest quality, and comes in the Arborio and Carnaroli varieties. Carnaroli is considered the king of rice varieties in Italy. To make a tasty risotto, a good vegetable broth, poultry or fish depending on the recipe is essential. And please don’t use instant rice – that’s a no go!

Keep the hot broth in a saucepan without boiling, then continue with the first step, lightly frying the vegetables. Fry the shallots in butter very gently for 5 minutes, making sure not to brown them.

In the second step, add the rice and stir until the last grain is covered in butter. In Italian, this process is called “tostare”. Now, increase the temperature slightly and pour in the wine, which should evaporate completely. Add the saffron.

In the third step, the actual cooking begins (or ‘’cuocere’’ as the Italians say). This is where you add the hot broth to a saucepan. The whole process lasts 17-18 minutes and makes a tasty and creamy risotto. Stir constantly and scrape any grains from the edge and bottom of the pot.

The temperature should allow for a uniform broth cooking and remain constant. Spoon in the next ladleful when the broth has almost boiled down. After 14 minutes, try not to pour in too much broth because otherwise the rice may be too watery at the end. As you begin to finish cooking, significantly reduce heat to the let the rice stand for 1 minute.

Then comes the fourth and final stage, the so-called “mantecatura”, which involves stirring in the diced cold butter and freshly grated Parmesan. Do not forget to season with salt and pepper. At this point, you should have the perfect consistency, called “risotto all’onda” (literally, wavy risotto). This expression comes from the ripple effect caused on the rice surface as you hit the pot on the side.

Serve the risotto in deep dishes and eat as soon as possible, otherwise it loses its consistency. Veal – for example, osso buco – can only be served with Risotto alla Milanese. Traditionally, the risotto is served without garnish and is never served as a side dish on its own.

Author: Mathias56

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