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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Risotto Milanese Recipe

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This recipe for Risotto Milanese is from The Univers Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
2 c. Carnaroli or Arborio rice
2 large pinches saffron
3 to 4 c. chicken stock, kept HOT
1 1/2 to 2 c. dry white wine
2 tbsp. butter
1/2 to 3/4 c. grated Parmigiano-Reggiano
Directions:
Directions:
Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly. Add the saffron to the hot chicken stock; the stock should turn bright yellow. Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice. Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat. Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.
Personal Notes:
Personal Notes:
I always serve this dish when I make Oso Buco as it really compliments the meal. Very Important!! Make sure the white wine is at room temperature and not chilled. Cold wine alters the rice and makes it too stiff and hard to cook.
Also, after adding the safron to the chicken stock it doesn't always turn yellow but it is of no concern. The dish will still come out perfect.

 

 

 

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