Risotto alla Milanese
also called risotto milanese · saffron risotto · risotto giallo
Three ways to read this recipe
The table
| 1 small(finely chopped)yellow onion | sweat 6 min | toast 2 min, deglaze | ladle in, stir 18 min | beat 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 threads | steep | |||
| 6 cups(1.4 L; kept hot)beef stock | ||||
| 3/4 cup(65 g)grated Parmesan | ||||
| 2 Tbscold unsalted butter | ||||
| 1 tspkosher salt | ||||
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 min2 of 5 steps give no time
- Needs you
- about 26 min
- If you get it wrong
- Narrow — a minute past al dente and it is porridge, and it keeps cooking off the heat, so it goes to the table looking too loose
- What you'll wash
- Two things — the wide saucepan, a pan to keep the saffron stock hot in
- Does it keep
- Not at all — the wave is gone within twenty minutes and no amount of stock brings it back; make arancini
steep
not timedfrom the start
sweat 6 min
6 minneeds you(we think)from the start
toast 2 min, deglaze
2 minneeds you(we think)6 min in
ladle in, stir 18 min
18 minneeds you(we think)8 min in
beat in off the heat
not timed26 min in
- needs you
- never timed
- we think
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, One Pot
>> aka: risotto milanese, saffron risotto, risotto giallo
>> pairs-with: osso-buco
>> servings: 4
>> time: 40 min
>> slack: narrow — a minute past al dente and it is porridge, and it keeps cooking off the heat, so it goes to the table looking too loose
>> washing-up: the wide saucepan, a pan to keep the saffron stock hot in
>> keeps: not at all — the wave is gone within twenty minutes and no amount of stock brings it back; make arancini
>> step: steep
Steep @saffron threads{1/4%tsp}(a large pinch, crumbled) in @beef stock{6%cups}(1.4 L; kept hot).
>> step: sweat 6 min
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}.
>> step: toast 2 min, deglaze
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).
>> step: ladle in, stir 18 min
Add @&(~3)saffron stock{} to @&(~1)rice{} a ladleful at a time, stirring, until the grains are al dente, ~{18%min}.
>> step: beat in off the heat
Beat @grated Parmesan{3/4%cup}(65 g), @cold unsalted butter{2%Tbs}, and @kosher salt{1%tsp} into @&(~1)risotto{} off the heat.