Risotto alla Milanese

Join Alessandro Ruggle live from Milan as he will show us how to make a Risotto alla Milanese. Risotto remains the most important staple dish for many people in all Northern Italy, and especially in Milan. It's a delicious porridge rice, and a delicious one at that! Short-grained rice that has a lot of a particular sort of starch is key for a proper risotto. It sloughs off as you stir and stir the rice, making your risotto creamy with no cream at all.

Ingredients needed

• 1 1/2 Cups Carnaroli rice or Arborio rice or Vialone nano (350g)
• A leaf of Bay leaf (optional)
• 1 tbs Saffron
• 4 oz Unsalted Butter (120 gr)
• Parmigiano Reggiano  80 g
• 1 White onion
• 1 cup of Dry White wine
• Salt to taste

Tools

• One stock pot
• 1 large shallow pot or a pot will do
• 1 wooden spoon
• 1 large ladle
• 1 tasting spoon
• Knife
• Cutting board

About the Chef

Alessandro graduated from the University of Gastronomic Sciences in Bra, Italy, where Slow Food was born. He's been working as the communication manager shoulder to shoulder with Chef Carlo Craccio where he's developed furthermore his passion for food. We're lucky to have him as a special guest, don't miss this class! 

Disclosures

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