Risotto Milanese

Prep. Time: 10 min - Cook Time: 30 min - Total Time: 40 min - Yield: 6 servings

Ingredients:

  • 4 shallots, sliced

  • 1 litre chicken stock

  • 320g arborio risotto rice

  • 4 tbsp butter

  • 200 ml white wine

  • 1/2 tsp saffron

  • 100g grated parmesan, plus shavings for garnish

  • 2 tbsp olive oil

  • 1 egg yolk

  • Salt and freshly ground black pepper to taste

Instructions

  1. In a heavy-based saucepan, sauté the sallots, rice and saffron and a pinch of salt in the olive oil until rice is translucent (2 minutes) over medium heat. Add the wine and let it reduce.

  2. Slowly add a portion of warm stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue slowly adding the rest of stock while stirring.

  3. Boil until rice is al dente for about 20 minutes.

  4. Turn off the heat and stir in butter and parmesan.

  5. Stir in the egg yolk.

  6. Add salt and pepper to taste.

  7. Season with salt and pepper and add parmesan on the top.

Natalia Rojas