Risotto Alla Milanese (risotto With Parmesan & Saffron)
From ConGusto 5 years agoIngredients
- - 1 medium onion, very finely chopped shopping list
- - 8 Tbs. unsalted butter shopping list
- - 1 lb. (2 cups) arborio, vialone nano, or carnaroli rice, or other medium- or short-grain Italian rice shopping list
- - 1/2 cup dry white wine ( recommend using a northern Italian variety) shopping list
- - 6 cups hot homemade or low-salt canned chicken broth; more as needed shopping list
- - 1/2 tsp. saffron threads ( use Spanish saffron) shopping list
- - 1 cup finely grated parmesan, preferably Parmigiano-Reggiano (of course). shopping list
- - Salt and freshly ground black pepper to taste shopping list
How to make it
- 1. In a heavy-based saucepan that’s large enough to hold the rice with plenty of room left over, cook the onion in 2 tablespoons of the butter over medium heat until it’s translucent and fragrant, about 5 minutes.
- 2. Stir in the rice and cook it over medium heat for about 3 minutes. Add the wine, 2 cups of broth, and the saffron.
- 3. Turn the heat to high until the broth comes to a simmer and then adjust the heat to maintain a steady simmer.
- 4. Cook until most of the liquid has been absorbed, stirring every minute or two (there’s no need to stir constantly). Add another cup of broth and keep cooking, stirring, and adding broth until the rice is al dente but not raw or grainy in the middle (see tip on Stirring risotto).
- 5. When the rice is ready, stir in the cheese. Add a little more broth to give the risotto the consistency you like (from fairly tight to almost soupy).
- 6. Off the heat, stir in the remaining 6 tablespoons butter. Season with salt and pepper and ladle onto heated plates or bowls.
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