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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat. Add the saffron threads to the broth and allow it to steep, infusing the flavors.
- 2
Sauté Shallots
In a large, heavy-bottomed pot, melt 2 tablespoons of sweet butter over medium heat. Add the finely chopped shallots and sauté until they become translucent, about 2-3 minutes.
- 3
- 4
Add Wine
Pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice.
Cooking
- 5
Incorporate Broth
Begin adding the warm saffron-infused broth to the rice, one ladle at a time. Stir frequently and allow each ladle of broth to be almost fully absorbed before adding the next one. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 6
Finish the Risotto
Once the rice reaches the desired consistency, remove the pot from heat. Stir in the remaining tablespoon of sweet butter, Grana Padano cheese, and Pecorino cheese. Season with salt and black pepper to taste.
Serving
- 7
Plate the Risotto
Serve the Risotto Milanese hot, garnished with additional grated Pecorino cheese and a drizzle of olive oil if desired. Enjoy your delicious meal!
