R is for Risotto alla Milanese

Side Dish or Main Course?

R is for Risotto alla Milanese

Ingredients
• Saffron (Pinch)
• Carnaroli or Arborio Rice 150g
• White wine 75g
• Shallot 50g (Fine dice)
• Butter 75g (Divided)
• Chicken or Vegetable Stock 1L
• Parmigiano Reggiano 40g (Grated)
Recipe
1 Infuse a splash of hot water with the saffron. 
2 Sauté the shallots (or onions) in 25g of butter (Use a mix of half butter and half bone marrow for an optional upgrade - for bone marrow, roast at 400F/200C for 20 minutes)
3 In a separate pot, heat the stock until simmering. 
4 Once the onions are soft (not browned at all), add the rice and stir to combine. 
5 Toast the rice for 1-2 minutes till it smells tasty. 
6 Pour in the white wine and heat till simmering, 
7 Add stock gradually, covering the rice until completely submerged, then let the stock absorb fully till the rice peeks out. 
8 After 3-4 cycles of this, test the rice for doneness and repeat until done. 
9 Once the rice is done, add the saffron liquid, the remaining 50g of cold butter, and the parmigiano reggiano. (If you'd like a more yellow risotto with less saffron flavor, add the saffron after the first cycle of stock in step 7)
10 Toss to combine (or just mix vigorously) and serve hot. 

#risotto #italianfood #recipe #risottoallamilanese #cooking

[TriggTube]

Side Dish or Main Course?

R is for Risotto alla Milanese

Ingredients
• Saffron (Pinch)
• Carnaroli or Arborio Rice 150g
• White wine 75g
• Shallot 50g (Fine dice)
• Butter 75g (Divided)
• Chicken or Vegetable Stock 1L
• Parmigiano Reggiano 40g (Grated)
Recipe
1 Infuse a splash of hot water with the saffron. 
2 Sauté the shallots (or onions) in 25g of butter (Use a mix of half butter and half bone marrow for an optional upgrade - for bone marrow, roast at 400F/200C for 20 minutes)
3 In a separate pot, heat the stock until simmering. 
4 Once the onions are soft (not browned at all), add the rice and stir to combine. 
5 Toast the rice for 1-2 minutes till it smells tasty. 
6 Pour in the white wine and heat till simmering,  
7 Add stock gradually, covering the rice until completely submerged, then let the stock absorb fully till the rice peeks out. 
8 After 3-4 cycles of this, test the rice for doneness and repeat until done. 
9 Once the rice is done, add the saffron liquid, the remaining 50g of cold butter, and the parmigiano reggiano. (If you'd like a more yellow risotto with less saffron flavor, add the saffron after the first cycle of stock in step 7)
10 Toss to combine (or just mix vigorously) and serve hot. 

#risotto #italianfood #recipe #risottoallamilanese #cooking

[Antonio-Del-Piero]

I appreciate the fact you’re showing people Italian food isn’t just pasta and red sauces. You’re an amazing chef!

[angelicasalazar]

"But also the most expensive spice in the world"
*Drops it immediately* 😂

[sepehrasadi]

Hi. One tip for using saffron as an Iranian:
Don't just go and pour hot water on it. It won't extract the true flavour. Instead, use a mortar and pestle to grind the saffron, and sprinkle the powder on an ice cube (or two, depending on the volume of saffron you're using.) Let the ice melt, and you'll find that saffron is more infused with the water. This will give of better taste and color.

Unless you've done it on purpose and if this method has better taste for this particular dish, never just pour hot water on saffron again. Salute!

[hilotakenaka]

I actually made your osso buco recipe for my family and they absolutely loved it. I even tried to make a mushroom risotto ala Milanese to go alongside it and surprisingly they loved that too - even my grandfather who claims he hates rice ate the entire thing

[coopers]

I fucking knew this channel would explode. Well done, cheffy man.

[ahmadkadan]

Seriously, you and Jose elCook are of the few genuine chefs out here who provide straight to the point and helpful cooking content yet entertaining at the same time. Really glad your content is getting more attention these days 🙏

[Ajk-kn]

Glad to see more people discovering your channel, its one of my favourite recent finds on here

[SomeKidFromBritain]

Yay, handsome internet man is back 🎉😊❤

[ForsakenWasteland]

Love this guy, he’s informative and the food looks amazing! 👏

[LukeViper]

Good to know that you made a series that shows Italy isnt all about pasta and pizza

[graphite]

Sono così felice che tu sia uscito dall'ospedale, bravo chef! 🙏Tu rispetti la cucina italiana e noi rispettiamo te!❤😋

[justanormalyoutubeuser]

It's so cool to see an American actually respect Italian food for once. You're great!

[zsoltliptai]

I am so glad you are healthy and back! Your videos always put a smile on my face.

[ashelliot]

You're the greatest teacher on YT for iconic Italian meals. Also, check if you drink enough water because you are as thirsty as arborio rice.

[sonberta]

I’m from near milan and this is one of my favourite dishes. I love the less buttery-more saffron version with sausage pieces. Love this series🙌🏻

[Canpicklesbesweet]

I had this exact dish while in Milan this year. It was one of the best things I've ever had!!

[fruitful-l]

Your videos are one of the best in terms of cooking! The format looks like it can be easily adapted to a cooking book, which is super great and convenient

[technovking]

love this youtube channel, most chefs are a lot of bla bla. This guy knows his stuff :)

[trishgrant]

That looks so delicious and comforting on this freezing cold Aussie day