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Risotto Alla Milanese: Slowly Coaxing The Starch Out Of The Rice

Saffron-tinged risotto alla Milanese
Conger Design (Pixabay)
Saffron-tinged risotto alla Milanese

Food Guys Greg and John react to a September 2018 article by J.M. Hirsch on the Milk Street blog titled "In Risotto alla Milanese, Speed Is a Key Ingredient."  Saffron-flavored risotto alla Milanese is a golden-colored dish that at its best is both creamy and al dente -  but that demands either vigorous stirring or nonstop hovering from the cook.

Here's how Greg Patent cooks two servings of risotto alla Milanese: he heats butter, adds 2/3 cup of arborio or carnaroli rice and sautés at medium-high heat for a couple of minutes, till the rice becomes transluscent. Listen to the rice in the saucepan; when it begins "clinking" or "clickety-clacking," add the stock.

Add 1/2 cup of vermouth and boil it down before you begin to add 4 cups of stock, 1/4 cup at a time, stirring constantly and keeping the rice at a simmer.

The goal is a creamy texture and al dente rice.

(Broadcast: "The Food Guys," 3/8/20. Listen weekly on the radio at 9:53 a.m. Sundays, or via podcast.)