Risotto Alla Milanese is a simple saffron risotto often served with Osso Buco.
The texture and wetness of the risotto is important. There is nothing worse then claggy, stodgy risotto. Equally, you don’t want it too soupy, especially if serving with Osso Buco which will have a wet gravy. If, when it has rested it seems too “dry” then adding a ladle of the remaining stock can loosen it up just before serving.
Traditionally this also had some bone marrow in it. I don’t even attempt this, for two reasons. Firstly, it’s much harder to get. Secondly, it’s very rich and if you are serving this with Osso Buco, which is already rich, then it’s all a bit too much.
- 25-30g butter
- 1 medium onion very finely chopped
- Risotto rice, 80-100g per person
- 100ml of white wine or vermouth
- A good pinch of saffron
- About 500ml of chicken stock. You need to vary for the number of portions and rice quantities, but start using boiling water if you run short.
- 100g Parmesan, finely grated, adjust to taste
- 25-40g cold butter, cubed
- To make the risotto start by softening the onion gently till it is soft. This can take 10-20 minutes. You don’t want colour, no golden onions here.
- Put the stock pot beside the risotto pot and warm it up till it’s at the gentlest simmer, put a ladle in the pot.
- Add the rice and stir until the grains are hot and well coated in the butter
- Add the vermouth or wine and let it simmer down, the alcohol will burn off
- Add some salt, probably about a teaspoon, you can adjust at the end. Remember the butter might be salted.
- Now ladle stock, a couple of ladlefuls at a time, into the rice. Stir the rice more or less continuously until the stock is mainly absorbed, then add some more of the stock, and continue. The stirring brings out the starch and creates the creaminess of texture.
- After the first ladleful add the saffron. I put two-thirds in a mortar and pestle and grind it, washing the grounds out with a little of the stock into the risotto pot. Add the remaining threads, these are nice to see in the finished risotto.
- You have to test the grains to see if it is ready. Cooking will take 15-20 minutes. When the rice grains are just losing their dry firmness in the centre it’s time to stop.
- Now for the “mantecatura”, which is just making it creamy. Add the half the parmesan, and the cold butter cubes. Beat these in with a wooden spoon for a minute or so till all is incorporated and creamy.
- Serve in bowls with a sprinkle of parmesan and freshly ground pepper.