pat's Recipe

Milanese Risotto

Category: PASTA

5 1/2 cups chicken stock
2 Tbsp 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 Tbsp unsalted butter
2 Tbsp chopped flat leaf parsley

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 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.

6 servings