Risotto alla Milanese (Saffron Risotto)

The golden saffron risotto of Milan, creamy with Parmigiano and butter and traditionally served with osso buco.

Ingredients

• 6 cups chicken stock

Generous pinch saffron threads

• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely minced
• 2 cups Arborio or Carnaroli rice
• 1 cup dry white wine
• 1 cup freshly grated Parmigiano-Reggiano
• Kosher salt and freshly ground black pepper

Directions

1. Heat the stock in a saucepan, stir in the saffron, and keep it at a bare simmer.
2. In a wide heavy pan, melt 2 tablespoons butter with the olive oil over medium heat and cook the onion until translucent, about 4 minutes.
3. Add the rice and toast, stirring, until the edges look translucent, about 2 minutes. Pour in the wine and stir until absorbed.
4. Add the saffron stock one ladleful at a time, stirring constantly and adding more only as each addition is absorbed, until the rice is creamy and al dente, 18 to 20 minutes.
5. Remove from the heat and beat in the remaining 2 tablespoons butter and the Parmigiano until glossy.
6. Season with salt and pepper and serve immediately; it should ripple like a wave when the pan is shaken.

Notes

Mario Batali’s Risotto alla Milanese, the classic partner to Osso Buco.