Name: Risotto Milanese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 150 g Arborio Rice; Sauté; 20 g Butter; ½ tbsp Olive Oil; 1 Small Onion; 1 Garlic Cloves; Deglaze; 62 ml White Wine; Liquid & Spice; 375 ml Chicken Stock; 1 Safron; ½ tsp Salt; Finish; 40 g Parmesan Cheese; Salt & Pepper

Risotto Milanese is a classic Italian dish that originated in Milan, Italy. It is a creamy and comforting rice dish that is flavored with saffron, a spice that gives the dish its distinctive yellow color. The dish is said to have originated in the 16th century, when saffron was first introduced to Milan and became a popular ingredient in local cuisine. The first recorded recipe for Risotto Milanese appeared in a cookbook from 1679, which described the dish as a mixture of rice, broth, and saffron. Over time, other ingredients such as onions, cheese, and wine were added to the dish to enhance its flavor. Risotto Milanese became a popular dish in Milan, and soon spread to other regions of Italy.

150 g Arborio Rice(risotto rice)

Sauté

20 g Butter

½ tbsp Olive Oil

1 Small Onion(diced)

1 Garlic Cloves(smashed)

Deglaze

62 ml White Wine

Liquid & Spice

375 ml Chicken Stock

1 Safron(a little)

½ tsp Salt

Finish

40 g Parmesan Cheese(shredded fine)

Salt & Pepper

Sauté Onion and Saffron on Butter and Oil for 3-5 minutes on MED.
Add Garlic, Rice and Sauté on MED, stirring constantly, for next 2-3 minutes until rice starts to get translucent at edges.
Deglaze with wine and cook out the alcohol.
Pour in Chicken Stock pressure cook for 5 minutes on / 20kpa / with Auto Quick release.
Mix in cheese. Add Salt & Pepper according to your taste.