Milanese Risotto

Prepare the ingredients. This is what will be on your plate – prepare the ingredients beforehand so the work flows smoothly 🍚🔪

Chop the shallot. Peel the shallot and chop it into small dice.

Sauté the shallot. Over low heat, melt the butter in a pan together with a little olive oil. Add the shallot and sauté it for about 2–3 minutes, until it softens and begins to release its aroma.

Toast the rice. Add the rice and, stirring constantly, toast it for another 2–3 minutes. Then deglaze the pan with wine, add the saffron and let the wine reduce by about half.

Prepare the stock. Prepare the bouillon dissolved in water or use stock if you have it. Gradually add it to the rice in ladlefuls – always allow the liquid to nearly evaporate before adding more, until the rice is al dente, i.e., has a slight bite. Approximately 15 minutes

Cut the butter. Meanwhile, cut the cold butter into small cubes.

Finish the risotto. Remove the risotto from the heat, stir in the grated Parmesan and add the cubes of butter. Mix thoroughly until the risotto is beautifully creamy. Season with salt and pepper.

Serve. Divide the finished risotto onto plates, optionally garnish with Parmesan shavings, salad leaves and a drizzle of olive oil 🍽️✨