Classic Risotto Milanese

from Cooking Light
Classic Risotto Milanese
Classic Risotto Milanese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    cups unsalted chicken stock (such as Swanson)

  • 1 1/2

    tablespoons extra-virgin olive oil

  • 1 1/4

    cups diced onion

  • 1 1/2

    cups Arborio rice

  • 5/8

    teaspoon kosher salt

  • 1/4

    teaspoon saffron threads, crushed

  • 1/2

    cup dry white wine

  • 1

    tablespoon butter

  • 1/2

    teaspoon freshly ground black pepper

  • 1.5

    ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)

  • 2

    tablespoons chopped fresh flat-leaf parsley

Directions

1. Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat. 2. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add rice, salt, and saffron; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 22 minutes total); reserve 1/3 cup stock at last addition. Remove pan from heat. Stir in reserved 1/3 cup stock, butter, pepper, and cheese. Top with parsley.

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