RISOTTO MILANESE

By porklion

Ingredients

• 3 1/2 cups unsalted chicken stock
• 1 tablespoon extra-virgin olive oil
• 1 cup finely chopped yellow onion (about 1 onion)
• 1 cup uncooked carnaroli or Arborio rice
• 1/2 cup dry white wine
• 1/4 teaspoon saffron threads
• 2 ounces Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
• 1 1/2 tablespoons unsalted pastured cultured butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Details

Servings 6
Preparation time 45mins
Cooking time 45mins
Adapted from cookinglight.com

Preparation

Step 1

Step 1

Heat stock in a small saucepan over medium-high until simmering; reduce heat to low, and cover to keep warm.

Step 2

Heat oil in a medium saucepan or Dutch oven over medium. Add onion; cook, stirring often, until tender and translucent but not browned, about 7 minutes. Increase heat to medium-high. Add rice, and cook, stirring occasionally, until toasted, about 2 minutes. Add wine and saffron; cook, stirring often, until liquid is almost completely evaporated, about 3 minutes.

Step 3

Add 1 cup of hot stock, and cook, stirring constantly, until liquid is almost absorbed. Repeat procedure 2 times. Add up to remaining 1/2 cup stock, and cook, stirring constantly, until rice is al dente. (Total cooking time is about 22 minutes.) Remove from heat. Add cheese, butter, salt, and pepper; stir until fully incorporated. Serve immediately.

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