Risotto alla Milanese

Servings

4

Total time

40 min

Prep

10 min

Cook

30 min

Difficulty

hard

Ingredients

• 12 Ounce Dry Arborio rice - 12 (ounces)
• 48 Fluid Ounce Vegetable stock - 48 (fluid ounces)
• 3 Ounce Unsalted butter, divided - 3 (ounces), Divided: 2 ounces for cooking the onion and rice, 1 ounce for finishing.
• 1 Package Saffron threads - 1 (0.03-ounce package)
• 1 Each Yellow onion, finely chopped - 1 (6-ounce onion), finely chopped
• 0.5 Teaspoon Fine sea salt - 1/2 (teaspoon)
• 2 Ounce Vegetarian Parmesan cheese made with non-animal enzymes, finely grated - 2 (ounces), Made with non-animal enzymes.

Instructions

1. Prepare the onion and cheese

   1. *Finely chop the 1 yellow onion* and *finely grate the vegetarian Parmesan cheese* before cooking.

2. Warm the saffron stock

   2. In a small saucepan, warm the *48 fluid ounces vegetable stock* over low heat; stir in the *0.03-ounce package saffron threads* and keep the stock hot but not boiling.

3. Soften the onion

   3. In the heavy saucepan, melt *2 ounces unsalted butter* over medium heat; add the onion and *1/2 teaspoon fine sea salt*, then cook until *soft and translucent*, 4 to 5 minutes.

4. Toast the rice

   4. Add the *12 ounces dry Arborio rice* and stir for about 2 minutes, until the grains are *glossy and lightly toasted*.

5. Add stock gradually

   5. Add one ladleful of the *warm saffron vegetable stock* and stir until mostly absorbed; continue adding stock *one ladleful at a time*, stirring often and waiting until each addition is mostly absorbed.

6. Cook to creamy al dente

   6. Cook until the risotto is *creamy and al dente*, about 18 to 22 minutes total, adjusting the heat so it *bubbles gently* without drying out.

7. Finish off heat

   7. Remove from the heat and stir in the *remaining 1 ounce unsalted butter* and the *2 ounces vegetarian Parmesan cheese* until smooth.

8. Rest and serve

   8. Let the risotto rest for *2 minutes*, then serve immediately while *loose, creamy, and glossy*.