When my sister and I were in Italy earlier this year, we enjoyed tons of amazing food. I've been working on recreating some of our favorite dishes at home, like spaghetti alla vongole, and it's been fun and delicious. However, I've been saving this particular dish for cool weather, since slaving over a hot stove, continuously stirring a steaming pot is not my idea of summertime fun.
As you can tell by the title, I'm making risotto Milanese. We ate at El Brellin and had some of the best risotto and osso buco ever. Based on my memory of the flavors, I did my best to recreate the meal. The arborio rice, saffron, and parmesan I'm using in this recipe were actually bought in Milan (at Eataly) so it feels a little more authentic.
And tomorrow, I'm sharing osso buco so come back for that if you're looking for the perfect match to this risotto.
3½ cups chicken stock
1 teaspoon saffron (loosely packed)
3 tablespoons butter
½ onion, diced
3 cloves garlic, minced
1 cup arborio rice
½ cup white wine
1 teaspoon salt
½ teaspoon pepper
¼ cup grated parmesan
Then, add in the arborio rice and stir so that every grain of rice gets coated in fat. Gently toast the rice for a few minutes. This is a crucial step! It's like a bit of insurance that makes sure the risotto cooks properly and doesn't go all mushy. Once the rice is lightly toasted, pour in the white wine and stir.
The risotto itself is incredibly creamy (despite containing zero cream) and though it could stand on its own as a bold dish, it's also quite "friendly," meaning it lends itself to being paired with other dishes quite harmoniously; in particular, it is incredible with osso buco. Like I mentioned above (and as you can see from the photo below), I made osso buco and I'll be sharing that recipe tomorrow so come back for that!