Taste.com.au – September 2019

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