Vegetarian saffron risotto alla milanese

Directions

1. Choose a large, low-sided saucepan, 26 to 28 cm in diameter, preferably made of copper or a good conductor of heat: the rice will cook quickly with a lot of evaporation. ≈ 3 min
2. Gently sauté the finely chopped onion in the oil until it softens, but do not brown it. Use your fingers to separate the onion slices into thin strips. ⏱ ≈ 7 min
3. Turn the heat up to maximum, add the rice, and cook for 3 minutes. ⏱ 3 min
4. Start timing the cooking process from this point: 16 to 18 minutes for Carnaroli rice, depending on the brand. ⏱ 18 min
5. Keep the fire very hot and pour in at least 1 liter of boiling broth. The rice will absorb most of the liquid during the first 10 to 12 minutes. Then, add the very hot broth gradually. ⏱ ≈ 10 min
6. Add the saffron. ≈ 3 min
7. After 8 to 9 minutes of cooking, pour in the white wine: the alcohol will evaporate, but the aroma and acidity will remain. ⏱ 9 min
8. One minute before the end of cooking, add the caciotta, cut into thin slices, and let it melt. Then, add the grated Parmesan. ≈ 3 min
9. Before turning off the heat, adjust the consistency by adding a little broth or boiling water: the risotto should be quite loose, but not soupy. ⏱ ≈ 10 min
10. Adjust the salt only at the end of cooking, when you can assess the final seasoning. ≈ 2 min
11. After 16 to 18 minutes, turn off the heat: the rice should remain firm to the bite. ⏱ 18 min
12. Mix the rice with the cheese for about 5 minutes, stirring vigorously, until you reach the desired consistency. This removes any excess moisture and helps to bind the cheese. ⏱ 5 min
13. Add the black pepper and serve hot. ≈ 2 min
14. In the bowl, the risotto should be “loose” – it should spread out flat when you shake the bowl. Never leave it in the saucepan, as it would clump together. ≈ 3 min