RISOTTO ALLA MILANESE
This classic Risotto alla Milanese recipe from our Risotto and Arancini Masterclass is a simple and tasty accompaniment to meat dishes, and can be used as a filling for arancini. Join us for a hands-on masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect risotto alla Milanese.
- 1 tbsp vegetable oil
- 1 small onion or eschallot — chopped
- 350g carnaroli rice
- 1.5 litres vegetable or beef stock
- 250ml dry white wine
- salt and black pepper to taste
- 200g grated parmesan cheese
- 1gr of saffron
- 100g cold salted butter
- 100g bone marrow (from leg bones) – ask butcher to split bone to make easy access to marrow
How to make
In a large deep skillet heat vegetable oil on medium heat and cook onion for 2-3 minutes with bone marrow until fragrant.
Add rice and allow it to get slightly toasted. Add white wine & allow to evaporate.
Season the rice with salt (this is the right stage to put seasoning otherwise your risotto will never get any flavour).
Add the saffron.
Continue adding stock and cooking until the liquid is absorbed. Stir the risotto frequently.
Test if the rice is cooked to the desired texture, if not, continue adding a little bit of stock, cooking and stirring until the rice is ‘al dente’.
Keep the rice in the pan, and cover it with a towel and let it rest for 2 minutes.
Add cold butter and if the rice looks dry, add half ladle of hot stock. Keep stirring to get a creamy texture.
Add parmesan and keep stirring.
Serve risotto. Enjoy!