Let's dive into the heart of Italian cuisine with my step-by-step guide to making the perfect Risotto alla Milanese! Rich, creamy, and bursting with saffron's golden hue, it's a dish that will dazzle at any dinner table. 🍚💛 #ItalianCuisine #RisottoAllaMilanese #HomeCooking
In a small bowl, steep the saffron threads in 2 tablespoons of warm water to release their color and aroma.
Heat the stock in a saucepan and keep it warm over low heat.
In a separate large pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until it is translucent, about 5 minutes.
Add the Arborio rice to the onions, stirring constantly for about 2 minutes until the rice becomes slightly translucent.
Pour in the white wine and cook, stirring, until it is fully absorbed by the rice.
Begin adding the warm stock one ladle at a time, allowing each addition to be absorbed before adding the next, while stirring continuously.
After about 15 minutes, stir in the saffron and its soaking liquid. Continue cooking and adding stock until the rice is al dente and creamy, about 20 minutes total.
Remove from heat, stir in the remaining butter and grated Parmesan. Season with salt and pepper to taste.
Serve the Risotto alla Milanese hot, garnished with a sprinkle of additional Parmesan if desired.
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