Risotto alla Milanese
This is the classic Risotto of Milan, often served with a side of Italian Meatballs. Leftovers can be reincarnated as a yummy Risotto al Salto
Yield 4 servings
Ingredients
6 cups (approximately) chicken or vegetable stock
Large pinch of saffron threads
6 tablespoons butter
1 medium onion, minced
1 1/2 cups Arborio rice
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese, or more to taste
| 1 | In a medium saucepan, over low heat, warm the stock with the saffron. |
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| 2 | In a large skillet (preferably non-stick) over medium heat, melt 2 tablespoons butter. Add the onion and saute 3-5 minutes, until tender. |
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| 3 | Add the rice and cook, stirring occasionally for 2-3 minutes. |
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| 4 | Add salt, pepper, and wine. Stir until liquid is absorbed. |
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| 5 | Add 1/2 cup of stock, stirring until liquid is absorbed. Add another 1/2 cup of stock, and repeat. Continue to add more stock and stir as it absorbs until the rice is cooked. |
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| 6 | Rice should be cooked al dente after 30 minutes or so. When texture is firm, but tender, add the remaining butter and the parmesan. Salt and pepper to taste. |
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