Risotto Milanese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4½ cups of Chicken Stock
½ teaspoon saffron threads
Olive oil
5 tablespoons of butter
1 onion, peeled and finely sliced
2 garlic cloves, peeled and finely chopped
2 cups arborio rice
½ cup of white wine
½ cup Parmesan cheese, grated
Salt
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Directions: |
Directions:Pour chicken stock in a medium saucepan with the saffron threads and place over high heat. Bring to a boil, then reduce to a low simmer and keep warm.
Splash a little olive oil and 2 tablespoons of butter into a heavy pan and cook the onion over medium heat until translucent. Add the garlic.
Add the rice and stir for 30 seconds to gently toast the rice and coat in the oil. Add the wine and cook, stirring, until the wine has evaporated.
Reduce the heat to medium-low and add a ladleful of the warm stock. Stir and allow the stock to almost completely absorb into the rice before adding another ladelful of warm stock. Keep doing this until the stock is absorbed. Repeat until rice is tender.
Remove from heat and toss in the Parmesan and remaining butter. Stir together and salt to taste. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: Double the recipe and put extra portion in the refrigerator to later make into Arancini Risotto fried mozzarella balls.
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