Risotto alla Milanese
A recipe for Risotto alla Milanese from the cookbook, Serafina! This classic Milan-style risotto is flavored with saffron and a homemade bone broth.
Servings 4 Servings
Ingredients
- 5 pounds beef or chicken bones
- 2 carrots
- 2 small yellow onions
- 2 ribs celery
- 1 sprig parsley
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups arborio rice
- 1 generous pinch saffron
- 1/2 cup white wine
- 1 cup grated Parmigiano Reggiano
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Place the bones in a stockpot. Add the carrots, 1 onion, the celery, and parsley.
- Add water to cover. Bring to a boil, then cover with a tight-fitting lid and reduce the heat to a gentle simmer.
- Simmer for 3 to 4 hours, occasionally removing foam with a skimmer. Add hot water to keep ingredients submerged, if needed.
- When the broth is ready, strain it through a cheesecloth-lined colander or strainer, then return it to the pot. Bring to a simmer over low heat.
- Chop the remaining 1 onion and heat the olive oil in a large skillet or saucepan.
- Sauté the chopped onion for 2 minutes, then add the rice. Sauté, stirring constantly, for 2 additional minutes, then add the saffron and the wine.
- Continue to cook, stirring frequently, and when the wine has been absorbed by the rice, add about 1/2 cup of the warm stock to the saucepan. Simmer, stirring constantly, until most of the broth has been absorbed, then add another 1/2 cup of broth.
- Continue stirring and adding stock when the previous addition has been absorbed, decreasing the amount added slightly each time.
- When the rice is al dente, 20 to 25 minutes, remove it from heat.
- Stir in the Parmigiano, season to taste with salt and black pepper, and stir vigorously to combine.