Recipe

Classic risotto

Also known as Risotto Milanese, this classic risotto is traditionally served with Osso Buco but makes also a great simple dinner on its own.

Feb 28, 2007 1:00pm
  • 35 mins cooking
  • Serves 8
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Ingredients

Classic risotto
  • 6 cup (1.5l) chicken or vegetable stock
  • small pinch saffron threads
  • 60 gram butter, plus 20g extra
  • 1 (200g) brown onion, finely chopped
  • 2 cup (400g) arborio rice
  • 3/4 cup (180ml) dry white wine
  • 1 cup (40g) grated parmesan cheese

Method

Classic risotto
  • 1
    Bring stock and saffron to the boil in a large saucepan, then reduce the heat and keep hot.
  • 2
    Heat butter in a large, heavy-based pan; stir onion over heat, until soft but not coloured. Add rice to the pan; stir over medium heat until coated in butter mixture.
  • 3
    Add the wine and cook, uncovered, until the liquid has evaporated. Add the stock mixture in 1/2 cup (125ml) batches. Stir over a low-medium heat until the liquid is absorbed after each addition. Total cooking time will be about 25 minutes.
  • 4
    When almost all of the liquid is absorbed and the rice is just tender, remove from the heat, stir through the parmesan cheese, extra butter and salt and pepper to taste.
  • 5
    Serve the risotto immediately as an accompaniment to veal, beef, lamb or chicken dishes.

Notes

This classic risotto alla Milanese is traditionally served with osso buco. This recipe is best made just before serving.

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