Ti amo, Risotto alla milanese!
Risotto is as diverse in taste as fine wines. In Italy, risotto is described as all’onda if it’s just right because it forms beautiful waves when stirred to make it wonderfully creamy. The “Risotto Milanese” saffron risotto is refreshingly easy to make and uses just a few ingredients. It can be served as accompaniment to a good steak or as the main dish. The few ingredients, however, must be of premium quality. Saffron is the most expensive spice in the world – only small quantities are needed for flavouring, which develop their full flavour when warmed.
- 350 g risotto rice (the recipe works best with high-quality types such as Arborio, Vialone Nano or Carnaroli).
- 60 g butter
- 3 tbsp olive oil
- ½ onion, finely chopped
- 1/8 l white wine, dry
- 1.5 litres vegetable stock
- 1 packet saffron threads
- 5 tbsp Parmesan, grated
- Salt & pepper
- Heat the olive oil in a wide pan and sauté the finely chopped onion until translucent.
- Meanwhile bring the vegetable soup with the saffron threads to boil and then leave it on a low heat on the hob so that it stays warm.
- Add the rice to the pan and toast until translucent before adding the white wine.
- While stirring continuously, now add the warm vegetable and saffron broth and cook the rice according to the instructions on the packet until al dente (approx. 18 minutes).
- Finally stir in the cubed butter and the Parmesan and season with salt and pepper. Wait until the end before you do so, because the salt content of the broth can increase dramatically during the boiling-down process.
Wine recommendation: A dry white wine goes best with this risotto, such as the Welschriesling from the List Vineyard in Weinburg/Styria.
Expert tip: If you’d like variety, you could add fried scallops and/or calamari rings to the risotto. In that case, fish stock would be better than vegetable stock.
With these tips from our kitchen, the recipe should be a hit, no matter if you’re a risotto beginner or already an expert! 👨🏼🍳👩🏼🍳