Risotto Milan style

This is a classic Italian dish that is quite versatile. You can use it on its own for an entree course or light meal or you can serve it as an accompaniment to osso buco.

Rice is grown extensively in the plains of Northern Italy, and risotto competes with pasta as a major source of carbohydrate in traditional regional cuisine.

Ingredients

350g oz aborio or short grain rice
60g butter
1 diced onion
100 ml dry white wine
3 cups hot chicken or vegetable stock
Small pinch saffron
Extra 30g butter
2 tablespoons grated Parmesan cheese
Salt to taste

Method

Saute the onion in the 60g of butter, till it is soft, not browned
Add rice and saffron and stir well so that each grain is covered with butter
Add the wine and stir well over low-moderate heat. As the liquid is absorbed and evaporates add the stock about a half a cup at a time, stirring constantly. It will take about 20 minutes to cook. You may need a little more water to make sure the rice is fully cooked. When the rice is cooked stir through the extra butter, salt and cheese. Remove from heat and cover for a few minutes before serving.

Wine pairing for Risotto Milanese

If you are serving it as a stand alone dish I would suggest an Arneis. The distinct flavours of this wine wine would not be overwhelmed by the moderate flavours of the saffron and cheese. If you are serving this with a meaty dish such as osso buco you would match the wine to the meat.

Pierino

Will Rafuse

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