Risotto Alla Milanese

下ごしらえ

材料

作り方

手順

1. 1

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

   約1 分

2. 2

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

   約6 分

3. 3

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

   約2 分

   調理のヒント： 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.

   約2 分

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.

   約15 分

   調理のヒント： 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.

   約1 分

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.

   約10 分

   調理のヒント： 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.

   約1 分

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.

    約5 分

    調理のヒント： This resting period allows the flavors to meld and the risotto to become even creamier.