Milanese Risotto
Italian risotto may seem like a daunting endeavor, but with the right ingredients and technique, it's a dish that's easy to master and well worth the effort. Make sure to start with arborio rice, and don't be tempted to swap out the olive oil for butter. It's important to use warm stock to cook the rice and add it slowly. Take care not to overstir or overcook; the rice shouldn't take more than 20 minutes on the stove. Once it reaches al dente, remove the risotto from the heat and stir in the remaining ingredients.
Ingredients:
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5 1/2 cups chicken stock, preferably homemade
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2 tablespoons extra-virgin olive oil
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1 small onion, finely chopped
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salt and pepper
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1 1/2 cups arborio rice (10 ounces)
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Pinch of saffron threads
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1/2 cup dry white wine
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1/2 cup freshly grated Parmigiano-Reggiano cheese
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1 tablespoon unsalted butter
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2 tablespoons chopped flat-leaf parsley
Instructions:
- In a sauce pan, bring the chicken broth to a simmer, keep warm
- In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.
- Add the rice and cook for 1 minute, stirring to thoroughly coat
- Crumble the saffron into the wine
- Add the saffron and wine mixture into the rice
- Cook, stirring, until the wine is absorbed.
- Add the 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
- Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
- The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter, and parsley and serve immediately.
Source: foodandwine.com