"Risotto alla Milanese" is a simple and tasty dish quickly prepared with few ingredients.
The Milanese risotto is, together with the Milanese cutlet and the Alemagna panettone, the most typical and well-known dish in Milan.
350 gr. risotto rice
30 gr. butter + one for whipping
1 shallot or 1 small onion
50 ml white wine
1 vegetable and 1 beef stock cube
1 sachet of saffron (or 1 tablespoon of pistils)
Conversion table: click here
🍷 Recommended Wine: Pond Paddock Pinot Noir
👩🏻🍳 Cuisine: Italian 🇮🇹
👨👩👧👧 Yield: 4 servings
Preparation: 5 minutes
Cooking: 14 minutes
😰 Level: easy
💰 Cost (NZ): $$$$
Put the Parmesan cheese into the mixing bowl and grate for 10 sec. speed 10. Transfer it into a bowl and set it aside.
Clean and dry the mixing bowl.
Put the onion or shallot in the mixing bowl and chop for 4 sec. speed 5.
Using the spatula, gather the shallot or the onion on the bottom of the mixing bowl and add the butter, cook for 3 min. at 100°C speed 1.
In a kettle, boil the water.
Add the rice to the mixing bowl and cook for 2 min. at 100°C anticlockwise ↺ speed 1.
Crumble the broth cube in a small bowl and add some water from the kettle. Dissolve the stock cube.
Add the white wine to the mixing bowl and deglaze for 2 min. at 100°C anticlockwise ↺ speed 1.
Add the hot broth and the water to the mixing bowl and cook with the lid on for 13 min. at 100°C anticlockwise ↺ speed 2.
Two minutes from the end of cooking, add the saffron, butter and parmesan.