Risotto Milanese: Risotto in the Style of Milan

• 1/4 cup extra-virgin olive oil
• 1 medium onion, cut into 1/4-inch dice
• 1 teaspoon saffron threads
• 3 1/2 cups chicken stock, hot
• 2 cups arborio rice
• 1/2 cup white wine
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling

1. In a 12 to 14-inch skillet, heat the olive oil over medium heat.
2. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes.
3. Meanwhile add the saffron to the stock, stirring to infuse.
4. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
5. Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed.
6. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more.
7. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
8. Stir in the butter and cheese until well mixed.
9. Portion risotto into 4 warmed serving plates, serving with extra cheese.

extravirgin olive oil, onion, saffron threads, chicken stock, arborio rice, white wine, butter, sprinkling

Taken from www.foodnetwork.com/recipes/mario-batali/risotto-milanese-risotto-in-the-style-of-milan-recipe.html (may not work)