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Milanese Risotto (Food & Wine Magazine)
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Total: 30 min | |
5.5 cups | chicken stock, preferably homemade |
2 Tbsp | extra-virgin olive oil |
1 small | onion, finely chopped |
Salt | |
freshly ground pepper | |
1.5 cups | arborio rice, (10 ounces) |
Pinch | saffron threads |
1/2 cup | dry white wine |
1/2 cup | freshly grated Parmigiano-Reggiano cheese |
1 Tbsp | unsalted butter |
2 Tbsp | chopped flat-leaf parsley |
In a medium saucepan, bring the chicken stock to a simmer; keep warm. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over medium heat, stirring, until softened, about 5 minutes. Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring, until the wine is absorbed. Add 1 cup of warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt a d pepper. Stir in the cheese, butter and parsley and serve immediately.
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