Risotto alla Milanese — Saffron Risotto of Milan

Ingredients

• 320 g Carnaroli rice
• 1 g saffron threads (0.1 g per serving)
• 120 ml dry white wine
• 900 ml vegetable or chicken stock, simmering
• 100 g yellow onion, minced
• 50 g Parmigiano Reggiano DOP aged 24 months, grated
• 80 ml whole milk
• 60 g unsalted butter
• 40 ml extra virgin olive oil
• 3 g sea salt

Method

1. 1
   Bloom saffron in 60 ml warm stock off heat for 5 minutes.
2. 2
   Heat olive oil in a heavy-bottomed pot over medium; add minced onion and sauté until translucent (3 minutes).
3. 3
   Add rice and toast for 2 minutes, stirring constantly, until grains are opaque at edges but translucent in center.
4. 4
   Deglaze with white wine; simmer until nearly absorbed, then add saffron stock and bloom color into rice.
5. 5
   Add simmering stock 150 ml at a time, stirring frequently; each addition absorbs in 3–4 minutes. Continue for 18 minutes total until rice is al dente with slight bite.
6. 6
   Remove from heat; stir in butter, milk, and Parmigiano Reggiano until creamy. Season with sea salt; serve at once in warm bowls.