Risotto Milanese Recipe

Chef Nick Raitt has provided us with his sure-fire Risotto Milanese recipe. It’s quick and delicious!

Serves Two

Ingredients

• 500mls chicken or vegetable broth (keep in mind, saffron infused overnight)
• 6 strands Tasmanian saffron (1/8 gram of imported)
• 1/2 tablespoon olive oil + 20g unsalted butter
• ½ small onion, finely chopped
• 110g vialone nano risotto rice
• 60mls dry white wine
• 30g good quality Parmesan (finely grated)
• 30g pecorino (finely grated)
• 50g unsalted butter (diced for finishing)
• 40g frozen baby peas (defrosted)
• salt and ground black pepper to taste
• a fresh lemon
• 1/2 tablespoon chopped fresh chives (to garnish)

Instructions

1. Heat chicken broth & saffron in a stockpot over medium-low heat until warmed to scalding point (80 degrees). Remove from the heat and cool to room temperature, then cover & refrigerate overnight. If you must have it on the day, allow at least 4 hours to infuse, covered on the bench after warming,
2. Put your saffron stock back on the heat & warm to around 80 degrees, leaving the saffron in it. Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan until butter melts. Add onion and sauté until translucent, about 2 minutes. Stir in rice until coated, then cook, stirring constantly, until fragrant, about 1 minute.
3. Pour the wine into rice mixture; cook and stir until liquid is absorbed. Add one ladle of hot broth and cook, stirring constantly until broth is absorbed. Continue adding and stirring in one ladle broth at a time until rice is swelling but firm to the bite in the centre, this should take about 15/20 minutes depending on the cooktop. If you run out of broth before rice is cooked, finish cooking with little hot water.
4. Remove from heat & put the pot on a folded tea towel, stir in cheeses, butter & peas then beat the risotto with a wooden spoon until fully incorporated & creamy.
5. Season with a squeeze of lemon juice, salt, and pepper to your taste. Serve immediately.
6. Finish the dish with chopped chives and a little more finely grated parmesan & enjoy