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  • Total Time: 1 hour
  • Yield: 4-6 1x

Ingredients

  • 2 0.0125 gram packets of ground saffron
  • 4 cups beef or chicken stock, preferably homemade
  • 1 onion, finely diced
  • 6 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1 cup Carnaroli or Arborio rice
  • 1 cup dry white wine
  • ½ cup freshly grated Parmigiano cheese, more for serving
  • Salt to taste
  • Freshly ground black pepper to taste

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Instructions

  1. In a saucepan, over low heat, add the saffron to the stock and keep it warm.
  2. In a large skillet, over medium heat, sauté the onion in 3 tablespoons of the butter and the olive oil until the onion is translucent. Add the rice and stir together until it’s lightly toasted and opaque. Add the wine and let cook for a minute, and add a ladleful of the hot stock. Continue to cook and stir until the liquid is almost fully absorbed. Add a teaspoon of salt. As the liquid absorbs, add more stock, a ladleful at a time, waiting until it’s almost completely absorbed before adding more. Cook until rice is al dente, about 15-18 minutes. Be careful not to overcook the rice. Remove the skillet from the heat and add the rest of the butter and the Parmigiano. Serve immediately
  3. To prepare al salto.
  4. If using freshly made risotto, spread it on wax paper to cool it down. Divide it into equal portions of about 1 cup each. In a large skillet, preferably non-stick, over medium heat melt 1 tablespoon of butter and lower the heat. Place a portion of the risotto in the center of the pan. Use a spatula to flatten it into a circle. Cook for 3-5 minutes. Place a dinner plate over the top of the skillet and flip the risotto onto it and then slide it back into the skillet and cook for another 3-5 minutes. It should be golden brown on both sides. Repeat for additional cakes. Serve immediately.
  5. Note: this takes some practice – keeping the risotto from breaking apart depends on your pan and stove. It’s also possible to make a single, thicker cake by cooking all of the risotto together in a larger pan, and then cut into wedges to serve.

Notes

This takes some practice – keeping the risotto from breaking apart depends on your pan and stove. It’s also possible to make a single, thicker cake by cooking all of the risotto together in a larger pan, and then cut into wedges to serve.

Find it online: https://garrubbo.com/recipes/risotto-milanese/