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.