Risotto Alla Milanese
Servings: 4
Cost: $15
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.
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Ingredients
- 11 oz. Carnaroli rice
- 1 small onion finely chopped
- 1 shallot finely chopped
- 1/2 cup dry white wine
- 1 Pinch saffron powder
- 5 cups hot beef broth homemade or good quality store-bought
- 4 tablespoons unsalted butter divided
- 1/2 cup freshly grated Grana Padano cheese or Parmesano Reggiano
- Salt and freshly ground black pepper to 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.