Risotto alla milanese

16 April 2014 - 02:02 By Sunday Times Food Weekly
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There are three secrets to perfect risotto: good rice, hot stock, and not being afraid of cheese or butter

Ingredients

  • 1 litre quality beef stock
  • 30ml (2 tbsp) olive oil
  • 45ml (3 tbsp) butter
  • 30ml (2 tbsp) pancetta or streaky bacon, diced
  • 1 small onion, finely chopped
  • 500g risotto rice
  • 45ml (3 tbsp) white wine
  • Pinch of saffron strands, dissolved in 30ml (2 tbsp) boiling water
  • Salt and freshly ground black pepper
  • 75g parmesan, freshly grated, plus extra to serve

Method

Bring the stock to the boil in a small pot and keep at a gentle simmer throughout the process. In a heavy-based pan, heat the oil and 15ml (1 tbsp) of the butter and fry the pancetta or bacon and onion until golden, but not browned. Add the rice and stir to coat. Add the wine and stir until absorbed.

Add the hot stock to the rice, a ladle at a time, stirring until each ladle of stock has been completely absorbed before adding the next.

Once all the stock has been absorbed, stir in the saffron. At this stage the rice should be al dente (tender but firm). Remove from the heat and season. Stir in the parmesan and the remaining butter. Serve immediately with extra parmesan shavings.

Serves 6

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