Risotto Alla Milanese
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Serves: 6
I will make risotto in a pressure cooker to get a quick side dish on the table. My stovetop pressure cooker frees up my hands to put into other meal prep. In writing up my thoughts and recipe on my Pressure Cooker Pesto Risotto with Sun-dried Tomatoes, my husband brought “carnaroli” rice to my attention. In researching the carnaroli rice for risotto, my conscience kicked in. I had to treat this Italian risotto, Risotto Alla Milanese, with a higher respect. Carnaroli is a step up from Arborio rice. It must be called “the king of risotto rice” for a reason. Here’s a couple of fantastic articles by Master Class and Tasting Table if you care to geek out like I do…
I couldn’t find carnaroli rice in my area, thus I turned to the worldwide monopoly giant, Amazon. Looking for good reviews and a decent price, I ordered, I waited 2 days, I received my package, then I cooked.
If you “google” the recipe “Risotto Alla Milanese”, an obvious characteristic of this risotto is the yellow hue of the risotto. That gorgeous color is from saffron, the same ingredient that colors a beautiful paella. Saffron is a bit pricey, but they are generally used sparingly, so a little goes a long way. Ever wonder where saffron comes from? (I know, I’m geeking out again.) The threads are hand-picked (part of the priciness) from the Crocus flower. More on this unique spice here.
I compared tons of recipes online to find the common “thread” for this truly Italian dish that would make me weak in the knees. You’ve got to use a VERY flavorful stock. The grains of rice will absorb whatever flavor is in your pot, so make sure it tastes absolutely amazing.
Every recipe I have viewed uses up to a cup of wine. I do not use it because of my Christian convictions. I used roasted duck stock and it was delicious. Here are a couple of my homemade recipes… Pressure Cooker Chicken Stock and Vegetable Stock.
I did add garlic, even though the traditional recipes do not call for it. Omit it if you would like.
Enjoy!
Risotto Alla Milanese
Ingredients
- 7 cups low-sodium stock, (beef, chicken, vegetable, duck)
- 1 teaspoon saffron threads
- 1 tablespoon excellent-quality extra-virgin olive oil
- 3 tablespoons unsalted butter, divided
- 1/2 cup shallots, small dice
- 2 garlic cloves, finely minced or grated on a zester
- 2 cups carnaroli rice, or Arborio
- 1 cup Parmesan Reggiano, grated
- kosher salt, to taste
- freshly-cracked black pepper, to taste
Instructions
- Heat the stock over medium-high heat until very warm, but not boiling. Maintain the heat. Remove ½ cup of the stock to a small bowl, add the saffron and stir. Set aside.
- In a sauce pot or Dutch oven, heat the oil with 1 tablespoon of the butter over medium heat.
- Add the shallots and stir to coat. Stir frequently for about 2 minutes, or until just beginning to soften. If the shallots are beginning to brown, turn the heat down.
- Add the garlic and stir for about 30 seconds.
- Add the rice and stir until the grains begin to turn opaque and smell nutty, toasty, and beautifully fragrant.
- Using a ladle (or a 1 cup metal measuring cup), add the stock, one ladleful at a time. Stir the ingredients until the stock has been absorbed by the rice. Continue to ladle the stock and stir, until the rice is al dente, but tender, and no longer “dry’ in the center of the grains. The length of cooking time for your risotto depends on your heat source. If you happen to run out of stock, you can use hot water or a quickly microwaved stock. Taste the risotto as needed to check for doneness as you are nearing the end of the cooking process.
- Once you have reached the perfect tenderness, remove the pot from the heat. Stir in the Parmesan, saffron-soaked liquid, and the remaining 2 tablespoons of butter.
- Stir gently to completely combine. Taste for salt and pepper and adjust as desired.
- Serve immediately.
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