Risotto alla Milanese

• porce: 4 servings
• celkový čas: 40 minutes

Ingredience

6 cups easy vegetable broth

1 teaspoon saffron threads

6 tablespoons salted butter, cut into 1-tablespoon pieces, divided

1 cup carnaroli or Arborio rice

1 ounce Parmesan cheese, finely grated (½ cup)

Kosher salt

4 teaspoons white balsamic vinegar

Pokyny

In a medium saucepan over medium, bring the broth, covered, to a simmer. Reduce to low to keep warm. In a small bowl or measuring cup, combine ½ cup of the hot broth and the saffron; set aside.

In a large saucepan over medium-high, melt 2 tablespoons butter. Add the rice and cook, stirring, until translucent at the edges, 1 to 2 minutes. Add 2 cups of the hot broth and bring to a boil, then reduce to medium and cook, stirring often and briskly, until most of the liquid is absorbed, 8 to 10 minutes; adjust the heat as needed to maintain a vigorous simmer. Add another 1½ cups hot broth and cook until most of the liquid is absorbed, 6 to 9 minutes.

Add the saffron broth and cook, stirring often and briskly, until the rice is just shy of al dente but still soupy, 3 to 5 minutes. If the rice is thick and dry or the grains are still too firm, add the remaining hot broth in ¼-cup increments and cook, stirring, until the rice is loose but not soupy and the grains are tender, with just a little firmness at the center.

Off heat, quickly stir in the Parmesan, the remaining 4 tablespoons butter and ¼ teaspoon salt; it’s fine if the butter and cheese do not fully melt. Cover and let stand for 10 minutes. (Reserve the remaining hot broth in the saucepan for adjusting the consistency of the risotto at the end, if needed.)

Stir to fully incorporate the butter and cheese, then stir in the vinegar. If the risotto is stiff and dry, stir in additional broth, a couple tablespoons at a time, until the risotto is “loose” but not soupy. Taste and season with salt. Serve immediately.