A classic dish from the region of Emilia-Romagna, Risotto Alla Milanese is sophisticated and luxurious, just like the city of Milan. It makes a terrific first course, or it can be served on the side with grilled meats, poultry, or seafood.
SERVES 4 TO 6
INGREDIENTS
- ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
- ½ teaspoon saffron threads, crushed in the palm of your hand
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 medium shallot, finely chopped
- 1 cup carnaroli or vialone nano rice
- 2 cups chicken stock or store-bought chicken broth
- ½ cup freshly grated Parmigiano-Reggiano cheese, plus more (optional) for garnish
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS
- Pour the wine over the saffron threads in a small measuring cup and set aside.
- Melt 1 tablespoon of the butter with the oil in the pressure cooker over medium-high heat.
- Add the shallot and sauté until it is translucent, about 3 minutes.
- Add the rice and stir to coat with the butter and oil.
- Stir in the wine and saffron and bring to a boil.
- Stir in the stock.
- Lock the lid in place and cook at high pressure for 7 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to allow the steam to escape.
- Stir in the cheese and the remaining 2 tablespoons of butter.
- Taste for seasoning and add salt and pepper if necessary.
- Serve immediately, sprinkled with additional cheese if desired.
