RECIPE

Risotto alla Milanese Italian  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 Ingredients 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     Steps 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. Yield servings  use metric original recipe: 4  servings Product Foodie Kitchen products used in this recipe! Knives Cutting Board Graters - Peelers Silicone Spatula-Red If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.