Risotto a la Milannaise
A classic Milanese-style rice dish prepared with saffron, butter, and Parmesan cheese. This 1900s Anglo-Indian interpretation uses a pilaf-style absorption method rather than the constant stirring of modern risotto, resulting in a fluffy, golden, savory dish.
Ingredients
- 1 cup Rice (Arborio or long-grain) (Original calls for a 'teacupful')
- 1 whole Small onion, finely chopped
- 2 tbsp Butter (Implied by instructions)
- 2.5 cups Stock or Water (Original calls for 'two breakfastcupfuls' (larger than teacup))
- 1 pinch Powdered saffron or threads (Enough to cover a threepenny-piece)
- 2 tbsp Grated Parmesan cheese
- 0.5 tsp Salt (Adjust to taste)
- 0.25 tsp Black pepper (Adjust to taste)
Instructions
- 1Wash the rice thoroughly under cold water, then spread it out to dry completely. Finely chop the small onion.
- 2Place the butter in the bottom of a small stew-pan or pot over medium heat. Add the chopped onion and fry until it turns a light-brown color.
- 3Add the dried rice to the pan. Stir it constantly with the onion and butter until the rice grains are also fried to a nice light-brown color.
- 4Pour in the stock (or water) and add the pinch of powdered saffron. Stir to combine.
- 5Let the rice boil steadily for 10 to 11 minutes.
- 6Move the saucepan to the side of the fire (or reduce heat to very low) and let it stand for 20 to 30 minutes until the rice has absorbed all the stock or water.
- 7Mix in the grated Parmesan cheese. Season with a little pepper and salt to taste, and serve the whole very hot.