Milanese Risotto

Name: Milanese Risotto
Ingredients: 5 1/2 cups chicken stock, preferably homemade; 2 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; Salt and freshly ground pepper; 1 1/2 cups arborio rice (10 ounces); Pinch of saffron threads; 1/2 cup dry white wine; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 1 tablespoon unsalted butter; 2 tablespoons chopped flat-leaf parsley

10 ingredients

1 steps

Ingredients

5 1/2 cups chicken stock, preferably homemade
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
Salt and freshly ground pepper
1 1/2 cups arborio rice (10 ounces)
Pinch of saffron threads
1/2 cup dry white wine
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon unsalted butter
2 tablespoons chopped flat-leaf parsley

Directions

1

1. In a medium saucepan, bring the chicken stock 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 and add it to the rice. Cook, stirring, until the wine is absorbed. Add 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.