Risotto Alla Milanese
From chefmeow 16 years ago
- 30 minutes to make
- Serves 4
This is an awesome way to serve risotto. Creamy, herby and so good. I serve this with chicken and always get rave reviews. Enjoy
Ingredients
- 4 cups chicken stock shopping list
- 2 pinches saffron shopping list
- 1/4 cup extra virgin olive oil shopping list
- 1 small yellow onion finely chopped shopping list
- 1 garlic clove minced shopping list
- 2 cups arborio rice shopping list
- 1 cup dry white wine shopping list
- 4 tablespoons unsalted butter shopping list
- 1 cup grated parmigiano Reggiano cheese plus more for serving shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- In a saucepan over medium heat bring stock to a simmer and add the saffron then reduce the heat to low and keep stock warm.
- In a saucepan over medium high heat warm the olive oil.
- Add the onion and garlic and cook stirring occasionally for 5 minutes.
- Add the rice and stir until each grain is well coated with oil about 4 minutes.
- Add the wine and stir for 2 minutes.
- Begin adding the stock 1 cup at a time stirring frequently after each addition.
- Wait until the stock is almost completely absorbed before adding more.
- When rice is tender but firm after 25 minutes stir in the butter and 1 cup cheese.
- Add more stock if needed so the rice is thick and creamy.
- Season with salt and pepper.
- Serve immediately and pass additional cheese at the table.
The Rating
Reviewed by 1 people-
true to the italian recipe! good job!
mystic_river1
in Bradenton loved it
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" It was excellent "