Milanese Risotto

By BobD

Ingredients

• 5 1/2 cups chicken stock, preferably homemade
• 2 tablespoons extra-virgin 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 tablespoon unsalted butter
• 2 tablespoons chopped flat-leaf parsley

Details

Servings 6
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

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 nearly absorbed. Continue adding the stock 1/2 cup at a time, 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.