Sunday, December 2, 2012

Risotto Milanese

It's creamy and comforting, and it works as a vehicle for just about anything we want to put in it... yet we don't make it very often at home because of the laborious way it's made: one cup of broth added at a time while stirring constantly.
Risotto, made in this traditional way, turns out silky and luscious. 

Adding the broth one cup at a time and waiting for it to be absorbed helps the starch from the rice dissolve into the sauce, turning it creamy. Every grain of rice is also perfectly cooked and all the flavors mingle together as one.


1/4 cup extra-virgin olive oil

1 medium onion, cut into 1/4-inch dice

1 teaspoon Saffron threads

3 1/2 cups chicken stock, hot

2 cups Arborio Rice

1/2 cup White Wine... drink the rest. A buzz makes everything taste better!

4 tablespoons Unsalted Butter

1/2 cup grated Parmigiano

1.     In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Meanwhile add the saffron to the stock, stirring to infuse. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

2.     Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more.  Stir constantly.  Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

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