RISOTTO - Risotto Milanese

By Unblond1

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/4 medium onion, finely minced (or equivalent amount of minced shallots)
• 1/4 teaspoon saffron threads
• 1 1/2 - 2 cups chicken stock, hot
• 1/2 cup arborio rice
• 2 tablespoons white wine
• 1 tablespoon unsalted butter, at room temperature
• 15 grams freshly grated Parmigiano-Reggiano, plus more for serving
• salt and freshly ground pepper to taste

Details

Servings 2

Preparation

Step 1

In a heavy-bottomed skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Meanwhile add the saffron to 1 1/2 cups of the stock, stirring to infuse, and keep warm over lowest heat. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add the wine to the toasting rice, and stir until absorbed. Add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into warmed serving plates, serving with extra cheese and freshly ground black pepper, to taste.

Nutrition Facts - 2 Main Course Servings

Amount Per Serving
Calories 335.9
Total Fat 15.6 g
Saturated Fat 6.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 6.7 g
Cholesterol 21.8 mg
Sodium 509.4 mg
Potassium 299.2 mg
Total Carbohydrate 39.8 g
Dietary Fiber 2.2 g
Sugars 0.0 g
Protein 8.6 g