Creamy Risotto Milanese – Sunshine on Your Plate

Instructions

1. 11

   Heat the vegetable broth in a saucepan and keep it simmering gently. Dissolve the saffron threads in about 60 ml (1/4 cup) of the warm broth and set aside.

2. 22

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 33

   Add the Arborio rice to the pot and toast for 1-2 minutes, stirring constantly, until the edges of the grains become translucent. Be careful not to brown the rice.

4. 44

   Pour in the white wine and stir until it has almost completely evaporated. This step deglazes the pan and adds a wonderful depth of flavor.

5. 55

   Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Wait until each addition of broth is almost fully absorbed by the rice before adding the next. This constant stirring helps release the starch from the rice, creating a creamy texture.

6. 66

   After about 10 minutes, when about half of the broth has been added, stir in the saffron-infused broth. Continue adding the remaining broth, one ladleful at a time, until the rice is al dente (cooked through but still firm to the bite) and creamy. This process usually takes about 18-20 minutes in total.

7. 77

   Remove the pot from the heat. Stir in the freshly grated Parmesan cheese and the unsalted butter until melted and well combined. This is called "mantecatura" and makes the risotto extra creamy.

8. 88

   Season with salt and freshly ground black pepper to taste. Let the risotto rest for 1-2 minutes, covered, before serving.

9. 99

   Serve immediately, garnished with extra Parmesan cheese if desired. Enjoy your delicious Risotto Milanese!