Risotto alla Milanese


This is the classic Risotto of Milan, often served with a side of Italian Meatballs. Leftovers can be reincarnated as a yummy Risotto al Salto
6 cups (approximately) chicken or vegetable stock
Large pinch of saffron threads
6 tablespoons butter
1 medium onion, minced
1 1/2 cups Arborio rice
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese, or more to taste
1 In a medium saucepan, over low heat, warm the stock with the saffron.

2 In a large skillet (preferably non-stick) over medium heat, melt 2 tablespoons butter. Add the onion and saute 3-5 minutes, until tender.

3 Add the rice and cook, stirring occasionally for 2-3 minutes.

4 Add salt, pepper, and wine. Stir until liquid is absorbed.

5 Add 1/2 cup of stock, stirring until liquid is absorbed. Add another 1/2 cup of stock, and repeat. Continue to add more stock and stir as it absorbs until the rice is cooked.

6 Rice should be cooked al dente after 30 minutes or so. When texture is firm, but tender, add the remaining butter and the parmesan. Salt and pepper to taste.

servings  use metric
original recipe yield: 4 Servings

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