Risotto Milanese

By Beefman-2

To me, Risotto isn't as hard to make as you might think. If you can find Carnaroli rice, it's my favorite (otherwise use Arborio). The key to making Risotto is to keep your chicken stock hot, have everything ready to go, and don't answer the phone or surf the internet. Yes, stirring is involved, but the reward is a creamy rice, beautifully flavored with white wine, Parmesan and just a little butter for extra creaminess. I use this to serve with Osso Bucco or Braised Short Ribs.

Ingredients

• Extra-virgin olive oil
• 1 large onion, cut into 1/4-inch dice
• Kosher salt
• 2 cups Carnaroli or Arborio rice
• 2 large pinches saffron
• 3 to 4 cups chicken stock, kept HOT
• 1 cup dry white wine
• 2 tablespoons butter
• 1/2 to 3/4 cup grated Parmigiano-Reggiano

Preparation

Step 1

THIS RECIPE IS FOR THE AROMA RICE COOKER

Set your rice cooker to Sauté-Then-Simmer and add olive oil and onion. Sauté until onion is translucent and softened. Add rice and cook for 2-3 minutes more. Add wine and stir until absorbed into the rice onion mixture. Add the stock, pepper, thyme, sausage and chicken and close the lid. When the rice cooker beeps stir in Parmesan and serve.