Risotto Milanese 🤤
Ingredient:
Oil
3 shallots, diced
Arborio rice
200ml white wine
200ml saffron stock
700ml chicken or beef stock
Butter
Parmesan
Method:
1) on medium heat, lightly fry a diced shallot with some salt for 3-4 minutes or until slightly soft.
2) in the same pan, lightly toast your arborio rice for a minute before adding in 200ml white wine and cooking until absorbed.
3) next, stir in 200ml of saffron stock (saffron & boiling water) and cooking until completely absorbed.
4) then, you’ll add your chicken stock, ladle by ladle until the rice is completely cooked through. Be careful when stirring as you don’t want to cause your rice to turn to mush.
5) finish the risotto with a small amount of butter, a big handful of Parmesan
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