A famous Risotto alla Milanese

The famous Baglioni Hotel London Risotto alla Milanese.

Risotto alla Milanese

Ingredients Instructions
  • Short-grain rice Carnaroli: 4 cups
  • Onion or leeks, finely diced: 2tbsp
  • Kosher salt adjust to taste: 1tsp
  • White pepper freshly ground, adjust to taste: 1/2tsp
  • White wine: 3tbsp
  • Saffron loosely packed: 1tbsp
  • Butter: 3tbsp
  • Parmesan cheese grated: 3tbsp
  • Fresh parsley, finely chopped: 1tbsp
  • Fresh rosemary, finely chopped: 1tbsp
  • Fresh lemon zest: 1tbsp
  • Finely dice onions. Measure other ingredients. Bring the stock to boiling. In the same pan, saute onions on medium heat, season with salt.
  • Add rice to the onions and cook briefly until rice grains are semi-transparent and hot to the touch. Do not let it caramelize. Add white wine, stir, and let the wine to evaporate.
  • Add the first portion (~2-3 cups) of simmering stock to cover the rice. Sprinkle with saffron. Set the timer for 18 minutes.
  • Cook, stirring over high heat until stock is partially absorbed, partially evaporated. Stir constantly and gently.
  • Repeat 2-3 more times with the rest of the stock. Stir constantly and gently.
  • Continue till the end of 18 minutes period. Turn off the heat. Adjust the taste.
  • Add butter and parmesan, stir, cover with a lid and let your risotto set for about 3-5 minutes before serving. It will absorb most of the liquid left after cooking.
  • Sprinkle parsley, rosemary and lemon zest on top as garnish and serve the risotto.

Recipe © Baglioni Hotel London | https://www.baglionihotels.com/baglioni-hotel-london/brunello-bar-restaurant-london/signature-recipes/