122 taste magazineSeptember 2019
→1L(4cups)chickenstock
→^1 ⁄ 2 tspsaffronthreads
→1 tbsoliveoil
→40g butter
→ 1 brownonion,
finelychopped
→ 2 garliccloves,
crushed
→ 330g(1^1 ⁄ 2 cups)
arboriorice
→ 125ml(^1 ⁄ 2 cup)
dry white wine
→60g(^3 ⁄ 4 cup)finely
gratedparmesan,
plusextra,toserve
→ Fresh thyme, to serve
risottoallamilanese
serves4 |prep 15 mins|cooking 35 mins
let’s go!
1
Combinethestockandsaffronin
a mediumsaucepanoverhighheat.
Bringjusttotheboil.Reduceheatto
low and keep at a gentle simmer.
5
Continueaddingstock,1 ladlefulat
a timeandstirringconstantlyuntilliquid
is absorbed,for 20 minutesoruntil the riceis
tender yet firm and creamy.
2
Heattheoilandhalfthebutterin
a largesaucepanovermediumheat.
Addtheonionandgarlic.Cook,stirring,
for 5 minutes or until soft and translucent.
3
Addthericeandcook,stirring,for
2-3minutesoruntilgrainsappear
slightlyglassy.(Thissealsin thestarch,which
helps ensure an al dente texture at the end.)
6
Removefromheat.Stirin parmesan
andremainingbutter.Season.Divide
risottoamongservingbowls.Sprinklewith
thyme leaves and extra parmesan to serve.
4
Addwinetoricemixture.Cook,stirring
constantly,untiltheliquidis completely
absorbed.Adda ladleful(about125ml/^1 ⁄ 2 cup)
of simmering stock. Stir until absorbed. STEP PHOTOGRAPHY
JEREMY SIMONS
STYLING
JANE HANN
F O OD P R E PA R AT ION
MIRANDA PAYNE