Perfect Risotto Milanese

Name: Perfect Risotto Milanese
Ingredients: 2 teaspoons unsalted butter; 1/2 cup yellow onion, finely diced; 1/4 cup dry white wine; 1 cup arborio rice; 1/4 teaspoon kosher salt; 2 3/4 cups homemade or sodium free chicken broth; 1/2 teaspoon saffron threads; 2 tablespoons unsalted butter, very cold; 1/2 cup Parmegiano-Reggiano; 1 tablespoon chives, minced

10 ingredients

4 steps

Ingredients

2 teaspoons unsalted butter
1/2 cup yellow onion, finely diced
1/4 cup dry white wine
1 cup arborio rice
1/4 teaspoon kosher salt
2 3/4 cups homemade or sodium free chicken broth
1/2 teaspoon saffron threads
2 tablespoons unsalted butter, very cold
1/2 cup Parmegiano-Reggiano
1 tablespoon chives, minced

Directions

1

Place a 4-quart pressure cooker over medium high heat. Add the butter, and when it begins to bubble, add the onions. Saute until the onions begin to soften.
2

Add the dry white wine and bring it to a boil. Reduce the wine by half and add the rice and stir to coat. Add salt, chicken stock, crush the saffron into the pot, and bring the liquid to a boil.
3

Lock the lid into place and bring the pressure to high. Once the pot is to pressure start a timer set for 7 minutes. Remove the pot from the heat and use the cold water release method to drop the pressure. Remove the lid.
4

Stir in the chilled butter followed with the Parmesan. If the risotto is stiff, add more broth 1 TBS. at a time until you reach the desired consistency. Divide the rice into 4 bowls, garnish a little more cheese and chives. Serve immediately.