Risotto Milanese

Risotto Milanese

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

The method of cooking risotto results in a creamy rice, with each grain separate and still firm to the bite. The hot liquid is added slowly, while the rice is stirred constantly, and must be absorbed after each addition before more is added.

Use a heavy-based saucepan, preferably with rounded edges at the base to prevent the rice sticking in the corners. It needs to be big enough to accommodate the rice, which will swell as much as three times. The stock for adding must be kept simmering next to the risotto pan, to prevent any slowing down of the cooking process. The cook has to devote 15–20 minutes at the stove, gently stirring the rice, but it is worth every minute.

Ingredients

Quantity Ingredient
6 cups chicken stock
1/2 teaspoon saffron threads
90g butter
1 small onion, finely chopped
350g arborio, carnaroli or vialone rice
1/2 cup dry white wine
1/2 cup grated parmesan cheese

Method

  1. Bring the chicken stock to a simmer and keep hot. Take out 1/2 cup and use it to steep the saffron. In a heavy-based saucepan, melt half the butter, add the onion and cook gently, stirring until softened. Add the unwashed rice and stir for 3–4 minutes. Stir in the wine and, when evaporated, add a ladle of simmering stock. Cook over a moderate heat, stirring until the stock is absorbed. Repeat this process, adding the stock a ladle at a time, until the rice absorbs the stock, stirring constantly. The rice should be cooked after 20 minutes. Lastly, add the saffron-steeped stock. At this stage, remove the pan from the heat, cover and, without stirring, allow the rice to absorb the last liquid. Just before serving, fold in the remaining butter and Parmesan. Taste for seasoning and serve immediately.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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