Classic Risotto Milanese
- 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
- Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.
- 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.
chicken, extravirgin olive oil, onion, arborio rice, kosher salt, saffron threads, white wine, butter, freshly ground black pepper, cheese, flatleaf
Taken from www.myrecipes.com/recipe/classic-risotto-milanese (may not work)