Authentic Risotto Milanese, as Italians cook it, is so simple and yet so unpretentiously delicious and refined. If you serve it along a white Reserve Xinisteri from ‘Oenou Yi – Ktima Vassiliades’ you will have the ultimate lunch or dinner!
Ingredients:
- ¼ tsp. saffron threads
- 150 ml white Reserve Xinisteri, ‘Oenou Yi – Ktima Vassiliades’
- 50 ml olive oil
- 1 onion, finely chopped
- salt and pepper
- 300 gr. risotto rice
- 1500 ml vegetable or chicken broth, hot
- 80 gr. grated parmesan
- 1 ½ tbsp. butter
For serving:
- parmesan
- parsley, finely chopped
- freshly ground pepper
Preparation:
- Add the saffron threads to the Reserve Xinisteri, stir and set aside.
- In a wide and shallow saucepan, heat the olive oil and sauté the onion for 2-3 minutes until soft. Season with salt and pepper.
- Add the rice and sauté for 1 minute, until thoroughly covered by the olive oil.
- Add the wine (containing the saffron threads) and wait for the alcohol to evaporate.
- With a large spoon, gradually add the broth to the rice in portions, stirring constantly until it is absorbed before adding the next one.
- In about 20 minutes the risotto should be ready. While the last portion of broth is still in the saucepan, and while it is still juicy, remove from the heat.
- Add the butter and parmesan and stir to incorporate into the risotto.
- Serve immediately, with a sprinkle of chopped parsley, freshly ground pepper and extra parmesan, next to a glass of white Reserve Xinisteri from ‘Oenou Yi – Ktima Vassiliades’!
