Risotto Milanese
- Prep Time: 20 min
- Cook Time: 50 min
- Total Time: 1 hr 10 min
- Additional Considerations:
- Makes 2 Servings
- Tags:
- Italian
- Side Dishes
- Romantic
Ingredients
- 2 Tbsp. OLIVE OIL
- 4 Tbsp. BUTTER divided
- 1 ONION chopped fine
- 1/2 tsp. SAFFRON THREADS
- 1 qt. CHICKEN BROTH
- 1 cup ARBORIO RICE
- 1/2 cup WHITE WINE
- 1/4 cup PARMAGIANO-REGGIANO CHEESE
Instructions
1.Heat the olive oil and 2 tablespoons of butter in a heavy bottomed pot over medium heat.
2.Add the onion and cook until softened and translucent, 8 to 10 minutes.
3.Chop the saffron threads and dissolve them in 1 cup of the hot broth.
4.Add the rice to the translucent onions and stir with a wooden spoon until the rice is well coated (approximately 2 minutes).
5.Add the wine to the rice, and then add the cup of broth with the saffron, and cook, stirring occasionally until all of the liquid is absorbed. Make sure to wipe the sides and bottom of the pot clean as you stir.
6.Add enough hot broth to completely cover the rice with an inch of broth.
7.Stir the rice and return the broth to a boil.
8.Reduce the heat so that the broth is simmering. Stir the rice from time to time to make sure it is not sticking to the bottom of the pan. If the rice sticks, reduce the heat a bit.
9.Add more broth to the rice – do not let the rice become too dry. Risotto should take about 25 minutes to become soft and most of the broth should be used. After about 20 minutes, begin to taste the rice, it is ready when tender and creamy, but still a little firm to the bite.
10.Stir in the remaining 2 tablespoons of butter and the Parmagiano-Reggiano cheese until well mixed.
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Recipe: 8 1/2 x 11 | 4 x 6 | 3 x 5
Shopping List: 8 1/2 x 11 | 4 x 6 | 3 x 5
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