Risotto al Pollo e Zafferano Milanese

Ingredients

• 150 g Arborio rice
• 750 ml Chicken stock (homemade, hot)
• 1 pinch Saffron threads
• 150 g Cooked braised chicken, shredded
• 60 ml Dry white wine
• 1 Shallot, finely minced
• 40 g Unsalted butter
• 40 g Parmigiano-Reggiano, finely grated
• 1 tbsp Olive oil
• to taste Salt
• to taste Black pepper(optional)

Instructions

1. 1

   Steep the saffron threads in 100 ml of the hot chicken stock and set aside (5 minutes).

2. 2

   Heat olive oil and half the butter in a wide pan over medium heat. Sweat the minced shallot until translucent, about 3-4 minutes.

3. 3

   Add the Arborio rice and toast, stirring, for 2 minutes until the edges are translucent.

4. 4

   Pour in the white wine and stir until fully absorbed, about 2 minutes.

5. 5

   Add hot stock one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next, about 18-20 minutes total.

6. 6

   Halfway through cooking, stir in the saffron-infused stock. When the rice is al dente, fold in the shredded braised chicken and warm through, 2 minutes.

7. 7

   Off the heat, perform the mantecatura: vigorously beat in the remaining butter and the grated Parmigiano until creamy and glossy. Season with salt and pepper, rest 1 minute, and serve immediately.