Cooking with a Pinch of Gold: Risotto alla Milanese - Monday, Week 28

Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 4 people

Welcome back to our culinary journey through Italy! As we delve into the delights of the north this week, let's kick off with an iconic Milanese dish, the Risotto alla Milanese. Named for the vibrant saffron threads that lend it a golden hue, this creamy risotto is a treat for the senses.

Ingredients

• 320g of Carnaroli rice (the "king of rices" for this recipe)
• 1.5 litres of hot vegetable stock
• 1 small onion, finely chopped
• 80g of unsalted butter
• A generous pinch of saffron threads
• 100ml of dry white wine
• 60g of Grana Padano cheese, freshly grated
• Salt, to taste

Instructions

1. Start by melting half the butter (40g) in a large, heavy-bottomed pan over a medium heat. Add the finely chopped onion and sauté until it turns a translucent golden colour.
2. Add the Carnaroli rice to the pan and stir well to coat each grain with the butter. This process is called "tostatura" - toasting the rice. You'll know it's ready when the rice becomes translucent - usually about 2 minutes.
3. Pour the dry white wine into the pan and stir the rice until the wine has evaporated.
4. In a small bowl, mix a ladleful of the hot vegetable stock with the saffron threads. Let it infuse for a minute.
5. Now it's time to start the gradual process of adding the vegetable stock - one ladleful at a time. Start with the saffron-infused stock. Stir each ladleful until almost completely absorbed before adding the next.
6. Continue this process for around 15-17 minutes, until the rice is cooked 'al dente'. The risotto should look creamy, but the grains should still retain a little bite in the centre.
7. Remove the pan from the heat and add the rest of the butter and the grated Grana Padano. This final touch is known as "mantecatura", creating a rich, creamy texture.
8. Stir well to combine, and season with salt if necessary. Let the risotto sit for a couple of minutes before serving.

And there you have it - Risotto alla Milanese, a golden delight straight from the heart of Milan. This dish is an absolute crowd-pleaser and pairs well with a glass of full-bodied Chardonnay. Enjoy the creamy, saffron-infused taste of northern Italy right in your own home. Buon appetito!

Stay tuned for more delicious recipes from our Northern Italian week!