Risotto Milanese

Ingredients

• 180 g Carnaroli Rice
• 750 ml Chicken Stock
• 0.25 tsp Saffron
• 45 g Unsalted Butter
• 1 tbsp Extra Virgin Olive Oil
• 80 ml Dry White Wine
• 45 g Parmigiano Reggiano
• 0.75 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 1 pcs Lemon
• 1 pcs Shallot

Method

1. Pour {chicken_stock} into a saucepan over low heat, add {saffron}, and hold at a bare simmer until deeply golden and fragrant; keep it hot so the {carnaroli_rice} cooks evenly and stays creamy.
2. Heat a wide heavy saucepan over low-medium heat with {extra_virgin_olive_oil} and part of the {unsalted_butter}, then add {shallot} with a pinch of {kosher_salt} and sweat for several minutes until soft, translucent, and sweet-smelling without browning.
3. Add {carnaroli_rice} to the pan and stir over medium heat until each grain is glossy, lightly translucent at the edges, and smells nutty; this toasting helps the risotto keep its shape.
4. Pour in {dry_white_wine} and stir over medium heat until almost fully reduced and the raw alcohol smell disappears, scraping the pan so the flavor stays concentrated before more liquid goes in.
5. Add the hot {chicken_stock} a ladle at a time over medium-low heat, stirring often and adding more only when the pan looks nearly dry; keep layering in {kosher_salt} lightly as needed until the {carnaroli_rice} is al dente and suspended in a flowing, creamy wave.
6. Take the pan off the heat, add the remaining {unsalted_butter}, {parmigiano_reggiano}, and a little {black_pepper}, then beat vigorously until the risotto turns glossy and softly loose; finish with a few drops of {lemon} juice to brighten the richness.
7. Spoon the risotto into warm bowls right away and gently shake each bowl so it settles into an even layer with a soft, luxurious sheen.