Risotto alla Milanese

also called risotto milanese · saffron risotto · risotto giallo

The table

1 small(finely chopped)yellow onionsweat 6 mintoast 2 min, deglazeladle in, stir 18 minbeat in off the heat
2 Tbs(optional, but traditional)beef marrow
3 Tbsunsalted butter
1 1/2 cups(300 g)Arborio rice
1/2 cup(120 mL)dry white wine
1/4 tsp(a large pinch, crumbled)saffron threadssteep
6 cups(1.4 L; kept hot)beef stock
3/4 cup(65 g)grated Parmesan
2 Tbscold unsalted butter
1 tspkosher salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1sweat 6 min

2steep

3toast 2 min, deglaze

goes in with what step 1 made

5beat in off the heat

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 26 mintwo waits that overlap count once
Needs you
26 minof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. 6 min of that is counted as needing you only because the step never said otherwise. The recipe itself says 40 min.

  1. steep

    not timedfrom the start

  2. sweat 6 min

    6 minneeds you(assumed)from the start

  3. toast 2 min, deglaze

    2 minneeds you(read off the step)6 min in

  4. ladle in, stir 18 min

    18 minneeds you(read off the step)8 min in

  5. beat in off the heat

    not timed26 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need wide saucepan

Goes with

See how it is written
>> title: Risotto alla Milanese
>> category: Rice, Beans & Grains
>> tags: rice, saffron, italian, stovetop
>> counters: Pizzeria
>> aka: risotto milanese, saffron risotto, risotto giallo
>> pairs-with: osso-buco
>> servings: 4
>> time: 40 min
>> step.1: steep
>> step.2: sweat 6 min
>> step.3: toast 2 min, deglaze
>> step.4: ladle in, stir 18 min
>> step.5: beat in off the heat

Steep @saffron threads{1/4%tsp}(a large pinch, crumbled) in @beef stock{6%cups}(1.4 L; kept hot).

Sweat @yellow onion{1%small}(finely chopped) and @beef marrow{2%Tbs}(optional, but traditional) in @unsalted butter{3%Tbs} in a #wide saucepan{} for ~{6%min}.

Toast @Arborio rice{1 1/2%cups}(300 g) in @&(~1)onion{} for ~{2%min}, then deglaze with @dry white wine{1/2%cup}(120 mL).

Add @&(~3)saffron stock{} to @&(~1)rice{} a ladleful at a time, stirring, until the grains are al dente, ~{18%min}.

Beat @grated Parmesan{3/4%cup}(65 g), @cold unsalted butter{2%Tbs}, and @kosher salt{1%tsp} into @&(~1)risotto{} off the heat.