Risotto milanese
Ingredients
• 1.5L chicken stock
• 2 Tbsp olive oil
• 1 brown onion, finely chopped
• 2 cloves garlic, crushed
• 100g flat pancetta, finely diced
• 2 cups carnaroli or arborio rice
• Pinch saffron threads
• ¾ cup dry white wine
• 75g butter
• 25g finely grated parmesan
• Salt and freshly ground black pepper, to season
• Basil leaves, to serve
Method
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Put stock in a medium saucepan over a medium heat. Bring to a simmer, then remove from heat and cover to keep warm.
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Meanwhile, heat oil in a large heavy-based saucepan over a medium heat. Add onion, garlic and pancetta and cook for 4 minutes or until onion is soft. Add rice and saffron. Cook, stirring, for 2 minutes or until rice begins to turn translucent. Add wine and cook, stirring until absorbed.
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Gradually ladle in stock, ½ cup at a time, stirring constantly with a flat-bottomed wooden spoon (only add more stock once previous addition has been absorbed). This should take about 20 minutes.
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Remove from heat, stir in butter and parmesan and season well. Serve immediately, topped with basil.
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With a twist- Risotto marinara
Follow recipe for Risotto Milanese. Replace chicken stock with 750ml
fish stock and 750ml vegetable stock. In Step 2, add 1 finely chopped leek instead of onion. When risotto is almost ready, put 500g seafood marinara mix in a large non-stick frying pan over a high heat. Cook for 4-5 minutes or until seafood is just cooked through. Stir seafood, the juice of 1 lemon, 2 Tbsp chopped dill and 2 Tbsp chopped flat-leaf parsley through risotto just before serving and omit parmesan.
