Risotto Alla Milanese

Esivalmistelut

Ainesosat

Valmistusohje

Vaihe vaiheelta

1. 1

   Melt the base butter in a large, heavy-bottomed pot or Dutch oven over medium heat.

   Noin 1 min

2. 2

   Add the yellow onion and cook until softened and translucent, about 5-7 minutes. Do not let it brown.

   Noin 6 min

3. 3

   Add the arborio rice to the pot and stir constantly for 2 minutes until the edges of the grains become translucent.

   Noin 2 min

   Kokin vinkki: This step is called 'toasting' the rice and helps it absorb liquid evenly.

4. 4

   Pour in the dry white wine and stir until it is completely absorbed by the rice.

   Noin 2 min

5. 5

   Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.

   Noin 15 min

   Kokin vinkki: Maintaining warm broth helps keep the cooking process consistent.

6. 6

   After about 15 minutes of adding broth, stir in the steeped saffron threads and their liquid.

   Noin 1 min

7. 7

   Continue adding broth, one ladleful at a time, and stirring, until the rice is creamy and al dente, about 25-30 minutes total. The risotto should still be a bit loose.

   Noin 10 min

   Kokin vinkki: Taste the rice regularly to check for doneness; it should be tender but still have a slight bite.

8. 8

   Remove the pot from the heat. Stir in the finishing butter and the grated parmesan cheese.

   Noin 1 min

9. 9

   Season with salt and black pepper to taste.

10. 10

    Cover the pot and let the risotto rest for 5 minutes before serving.

    Noin 5 min

    Kokin vinkki: This resting period allows the flavors to meld and the risotto to become even creamier.