Risotto alla Milanese
Classic Risotto by Four Seasons Hotel Milan
Servings: 4
Ingredients
- 360 g Risotto Rice
- 140 g Butter
- 100 g Parmigiano Reggiano
- 1.5 l Vegetable stock
- 50 ml White wine
- 10 ml White wine vinegar
- 1 tbsp Extra virgin olive oil
- 8 Asparagus
- 1 tsp Saffron
Instructions
- Make a saffron infusion by mixing the saffron threads with a small amount of pre-heated stock in a container and allow a few hours for the flavour and colour to infuse out
- Heat the stock in a pan on a low heat and have a ladle at the ready
- In a separate casserole pan, add the oil and the rice and cook until beginning to toast
- Once the rice begins to toast, pour in the wine and cook until it’s absorbed
- Add some of the stock and the saffron infusion and stir continuously
- Add more stock as it’s absorbed and repeat the process a ladleful at a time
- The rice should take 15 minutes to cook
- In the meantime, cut the asparagus and julienne the tips
- After 15 minutes, the rice should be creamy and yellow due to the infusion
- Add the Parmigiano Reggiano and the butter and stir into the risotto
- Season the risotto with pepper and white wine vinegar
- Serve and garnish with the asparagus tips