Risotto Alla Milanese: One of My Favourite Dishes

Risotto is an Italian Dish. It is cooked either with Arborio Rice or Carnaroli Rice. It is usually cooked in broth to a creamy consistency and contains most of the time butter, onions and wine.

As for the Risotto Milanese, it is the typical dish for the city of Milan, Italy. This very simple dish is known for its fascinating golden color, conferred by Saffron. Saffron is the most expensive spice in the world and is mostly found in Iran who grows 90% of the world production.

For the last year, this dish has been my favorite at The Armani Caffe in Milano, The Armani Caffe in Dubai and The one in Istanbul. 

Ingredients:

•  150 g of Arborio or Carnaroli Rice
• 1 liter of beef stock
• 1/2 cup of dry white wine
• 40 g of butter
• 30 g of finely chopped onions
• 0.5 g of saffron
• 50 g of Parmigiano-Reggiano finely grated plus some shavings for the finishing
• Fine salt and freshly ground pepper to taste

Directions

1. Fry the onion in 20g of butter, add the rice and cook on a medium-high flame for 2-3 minutes, stirring gently but often.
2. Then add the white wine and let it evaporate. Then add 3 ladles of the hot stock, mix gently and do not touch until the next addition of the stock.
3. Halfway through the cooking add the saffron dissolved in a spoonful of hot stock.
4. Turn off the heat when the rice is still al dente and its texture is still fairly liquid. Add 20 g of the butter and the cheese and stir vigorously for 20-30 seconds. sprinkle the salt and pepper.
5. Let the Risotto rest for a minute then serve along with the Parmesan Shavings on top.

Carnarol rice  is a medium-grained rice grown in the Vercelli province of northern Italy. Carnaroli is traditionally used for making risotto, differing from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to higher quantities of amylose present within. It is often described as being “the king of rices”.