Risotto Milanese

Mike Reid

Ingredients:

Serves: 4

  • 2 Tbsp. Extra Virgin Olive Oil, plus extra
  • 1 brown onion, finely grated
  • 2 cloves garlic, finely grated
  • 1g saffron threads
  • 400g Arborio Rice
  • ½ cup dry white wine
  • 1.5 Litres Vegetable stock
  • 50g unsalted butter
  • 125g parmesan, finely grated

Method:

  1. Place a heavy based pan over a medium heat and warm the oil. Add the onion and garlic, stirring continuously to avoid colouring, approximately 5-7 minutes.
  2. Add the saffron threads and stir through for 1-2 minutes. Add the rice to the pan and stir to coat the rice in the oil and onion mixture, approximately 2 minutes.
  3. Deglaze the pan with white wine and allow to simmer, stirring until alcohol has evaporated and the liquid has been mostly absorbed by the rice.
  4. Gradually add in the stock, one ladle at a time and allow the rice to absorb the liquid after each addition, stir through often. Repeat this process until all the stock has been used. Cook the rice for a further 5 minutes, or until it reaches a creamy consistency and the rice is cooked through. Add a little more water if further cooking is required.
  5. Before serving, add the butter and half of the parmesan cheese, stir through to combine well. Taste and adjust seasoning if required. Divide amongst 4 plates and garnish with extra parmesan cheese and a drizzle of olive oil.

Our friends at Wine Selectors suggest pairing this dish with a Fiano.

Similar Recipes

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!