Risotto Milanese - Stefano Faita
In Milano, this risotto is almost always served with a good braised osso buco. Learn to master this classic—it’s the gift that keeps on giving!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stefanofaita.com.
Ingredients
- Pinch saffron
- 1 L (4 cups) chicken broth
- 60 ml (4 tbsp) unsalted butter (divided)
- 30 ml (2 tbsp) Stefano extra virgin olive oil
- ½ large onion, finely chopped
- 500 ml (2 cups) arborio or carnaroli rice
- Salt and freshly ground black pepper, to taste
- 310 ml (1¼ cup) white wine
- 80 ml (1/3 cup) Parmesan, finely grated (to finish)
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