Saffron-scented risotto alla milanese is one of the most luxurious\u2014and simplest\u2014of risottos. This tradition-busting method guarantees the creamiest, silkiest, most delicious version possible.
\nWashing the rice with the stock creates a starchy liquid that delivers maximum thickening power during cooking, resulting in a creamier final dish.
\nPreserving those surface starches, which would lose their thickening power during the toasting step if left on the rice, means less stirring throughout the process.
\nWhipped cream worked in at the end enhances the texture and lightness of the risotto.<\/p>\n
Heat oil<\/strong> in a heavy 12-inch saut\u00e9 pan over medium-high heat until shimmering. Add rice<\/strong> and cook, stirring and tossing frequently, until all liquid<\/strong> has evaporated and rice<\/strong> sizzles and takes on a nutty aroma, about 5 minutes. Add onion<\/strong> and continue to cook, stirring frequently, until aromatic, about 1 minute. Add wine<\/strong> and cook, stirring occasionally, until the pan is nearly dry, about 3 minutes.<\/p>\n Give reserved stock<\/strong> a good stir and pour all but 1 cup over rice.<\/strong> Add saffron<\/strong> and a large pinch of salt,<\/strong> increase heat to high, and bring to a simmer. Stir rice<\/strong> once, making sure no stray grains are clinging to side of pan above the liquid. Cover and reduce heat to lowest possible setting.<\/p>\n Cook rice<\/strong> for 10 minutes undisturbed. Stir once, shake pan gently to redistribute rice,<\/strong> cover, and continue cooking until liquid<\/strong> is mostly absorbed and rice<\/strong> is tender with just a faint bite, about 5 minutes longer.<\/p>\n Remove lid. Stir remaining 1 cup of stock<\/strong> to distribute starch, then stir into rice.<\/strong> Increase heat to high, add butter,<\/strong> and cook, stirring and shaking rice<\/strong> constantly until butter<\/strong> has melted and rice<\/strong> is thick and creamy; add more stock<\/strong> or water<\/strong> as necessary if risotto<\/strong> becomes too dry. Off heat, add cheese<\/strong> and stir rapidly to thoroughly incorporate. Fold in heavy cream,<\/strong> if using. Season with salt.<\/strong> Serve immediately on hot plates, passing more cheese<\/strong> at the table.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 to 6 Servings Daniel Gritzer \/ Serious Eats Saffron-scented risotto alla milanese is one of the most luxurious\u2014and simplest\u2014of risottos. This tradition-busting method guarantees the creamiest, silkiest, most delicious version possible. Washing the rice with the stock creates a starchy liquid that delivers maximum thickening power during cooking, resulting in a creamier final dish. Preserving those surface starches, which would lose their thickening power during the toasting step if left on the rice, means less stirring throughout the…<\/p>\n
\nCombine rice<\/strong> and stock<\/strong> in a large bowl. Agitate rice<\/strong> with fingers or a whisk to release starch. Strain through a fine-mesh strainer set over a 2-quart liquid cup measure or large bowl. Allow to drain well, shaking rice<\/strong> of excess liquid.<\/p>\n