Step into the culinary heart of Milan with Risotto Alla Milanese, a dish as iconic as the Duomo itself. Creamy, saffron-infused rice dancing with nutty Grana Padano cheese – it's a symphony of texture and flavor that has tantalized taste buds for centuries.
5cupshot beef brothhomemade or good quality store-bought
4tablespoonsunsalted butterdivided
1/2cupfreshly grated Grana Padano cheeseor Parmesano Reggiano
Salt and freshly ground black pepperto taste
Instructions
Toast the Rice: In a heavy-bottomed pan, melt 2 tablespoons of butter over medium heat. Add the onion and shallot, cook until softened without browning. Add the rice and toast, stirring constantly, until translucent and nutty (about 2 minutes).
Unleash the Saffron: Pour in the white wine and cook until nearly absorbed. Stir in the saffron, allowing its golden magic to bloom (Chef Baldasarre's secret weapon!).
Embrace the Broth: Gradually add the hot beef broth, one ladle at a time, letting the rice absorb each addition before adding more. Stir constantly with a gentle hand, coaxing out the starch that creates the creamy texture. This is where patience and love become key!
The Final Touches: After about 20 minutes, the rice should be al dente (slightly firm to the bite) and suspended in a creamy sauce. Season with salt and pepper to taste. Remove from heat and stir in the remaining 2 tablespoons of butter and the grated Grana Padano cheese, creating a decadent, cheesy embrace.
Serve and Savor: Plate your risotto imediatamente (immediately!), garnish with additional cheese if desired, and prepare to be transported to the heart of Milan with every bite.
Keyword Italian food, Italian recipes, Milan, rice, risotto, side dishes