Risotto alla Milanese

Questions

• What's included in the kit, and what do I need to provide?

  The kit includes Carnaroli rice (500g), two saffron sachets, and a vegetable broth concentrate, plus a recipe booklet. You supply unsalted butter (80g), one small yellow onion, freshly grated Parmigiano-Reggiano (40g), salt, and water to dilute the broth.
• How long does the kit stay fresh on the shelf?

  The rice, saffron sachets, and broth concentrate are all shelf-stable. Check the best-by dates printed on each component. Rice and saffron typically keep 18 to 24 months unopened, and the broth concentrate at least 12 months. Store in a cool, dry place away from direct light.
• Why Carnaroli rice instead of Arborio?

  Carnaroli has a firmer center and releases starch more slowly than Arborio, so it holds its texture through the full 18-minute cook without going mushy. It also gives you a slightly longer window between done and overdone, which is helpful if you're stirring and tasting for the first time.
• Can I use chicken or beef broth instead of the concentrate?

  You can, though the concentrate in the kit is calibrated for the recipe's seasoning balance. If you substitute homemade or store-bought broth, use it unsalted or lightly salted and taste as you go. The saffron flavor comes through more clearly against a neutral base.
• Is this dish vegan or dairy-free?

  No. Risotto alla Milanese is finished with butter and Parmigiano-Reggiano during the mantecatura step, which is what gives it its creamy texture and flavor. The kit itself contains no dairy, but the dish as written is not vegan or dairy-free. A dairy-free version is possible with substitutions, but the result will differ noticeably.
• What is mantecatura, and can I skip it?

  Mantecatura is the final off-heat step where you beat cold butter and grated Parmigiano into the rice, then cover and rest for two minutes. It is not optional. This is what makes risotto creamy rather than soupy. The rice needs to be slightly under your target consistency when you take it off the heat, because it continues to cook during the rest.
• What does "all'onda" mean, and how do I know I've hit it?

  All'onda means "like a wave." When you tilt the plate, the risotto should spread slowly and hold a gentle ripple, not sit stiff in a mound. If it pours like soup, it needed another minute or two on heat. If it sits in a tight dome, it went slightly too far. Still good, but denser than the intended texture.
• What do I do with leftovers?

  Risotto does not reheat well as risotto. It tightens up and loses the wave texture. The classic workaround is to form cold leftovers into flat cakes and pan-fry them in butter until crispy on both sides. You get a completely different but genuinely good result: a golden rice cake with a saffron-yellow interior.