Classic Risotto Milanese

25 minutes - 30 minutes

Serves 4 as a main course

Vegetarian

This recipe is from The Delia Collection: Italian.

This is my version of the great Italian classic, and the best accompaniment of all to Ossobuco.

The traditional risotto method demands your full attention, so if you are serving this to guests, have them bring their aperitifs and join you around the stove. If you want to be free, you can make a cheats' version using the oven method. Vegetarians may like to know you can buy a Parmesan 'style' cheese from Bookham and Harrison Farms Ltd.

The Delia Online Cookery School: Watch how to make this recipe, just click the image to play.

Got a question on Delia's recipes? Ask Lindsey

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Keeping risotto warm

Asked by: pete spencer

Hi I'm planning on cooking my wife and I Delia's Classic Risotto Milanese, and also the roast tomato soup. On the risotto recipe it says to let stand for 5 minutes before serving - i Thank you

Answered by Lindsey: Hello Pete, Risotto rice goes on absorbing liquid so if you need to leave it longer I would cook it for less time earlier. If you cook it for 25 minutes so that it is still quite wet and has some bite, then cover it with a cloth. Then when you have finished the soup, warm it up briefly if it needs it, then stir in the butter a cheese and serve. I hope you both have a very enjoyable meal. Kind regards Lindsey

Method

First of all crush the saffron to a powder with a pestle and mortar.

Next melt 60g of the butter in a heavy-based saucepan, add the saffron and allow 1 minute for the heat to draw out the flavour. Then add the chopped onion and cook, over a low heat, uncovered for about 10 minutes until softened. Meanwhile pour the wine into the mortar so it can soak up the remnants of saffron powder. When the onion has softened stir in the rice and cook for a minute or two before adding the wine and a rounded teaspoon of salt. Increase the heat a little, stir gently and simmer without a lid, until the liquid has been absorbed.

Now put in a ladleful of the simmering stock, give it a stir, and again let it simmer until the stock has nearly all been absorbed but the rice is still moist. Continue adding the simmering stock a ladleful at a time until the rice is tender but still creamy (about 25 – 30 minutes), the risotto should be soupy rather than mushy. Stir frequently to prevent the rice from sticking to the bottom of the pan and encourage the rice to release its creaminess– particularly towards the end. When the rice is cooked, remove the pan from the heat, stir in the remaining butter and Parmigiano Reggiano.

Cover with a tea towel and leave to stand, off the heat, for 5 minutes before serving. Season to taste then serve with lots more freshly grated Parmigiano Reggiano cheese on the table.