Risotto Milanese recipe
Ingredients:
For Chicken stock:
- 1 kg chicken bones and meat
- 5-6 litres of water
- 1 bunch bay leaves
- 1 gram saffron
For risotto:
- 2 litres of chicken stock
- 1 grams of saffron
- 200 grams unsalted butter
- olive oil
- 3 cloves of garlic crushed into a paste
- 1 onion- grated
- 1 kg risotto rice
- 300-400 ml white wine
- 400 grams parmesan- grated
Method:
- For chicken stock, place the ingredients in a large pot with a lid and simmer for 1-2 hours. Remove from heat and separate stock liquid using a sieve. Allow the stock to cool.
- For Risotto, Take a large heavy based saucepan over low heat. Add 50 grams butter and 2 tspn olive oil. Add onion and garlic and cook until soft but not brown.
- Add rice and mix until everything is coated with oil and is warm. Add white wine to deglaze then stir until all liquid is absorbed.
- Add half of the chicken stock to the rice and stir continuously so that the rice doesn't stick to the base. When the stock has been reduced, add the remaining chicken stock. Cook for 10 minutes or until rice is cooked and a creamy texture has been achieved.
- To Finish off, add the remaining butte and 100 grams of parmesan and stir in order to mix and thicken the risotto.
- Serve with a sprinkle of parmesan.
Serves 5
