New Italian Recipes Presents
Milanese Risotto
Ingredients
3 T olive oil
2 + 2 T butter
1 large onion, diced
¼ cup white wine
½ t saffron threads, (optional)
1 cup Arborio rice
5-8 cups
chicken stock
½ cup Pecorino Romano cheese, shredded
½ cup parmigiano-Reggiano, grated over individual servings
¼ cup Italian Parsley, chopped, as garnish
Preparation
Heat stock to slowly simmering in a sauce pan.
Heat a large, heavy skillet over medium heat. Add olive oil and 2 T butter.
When butter is just melted, add onions, stir to coat and sauté for 5 minutes. Add Arborio rice, stir to coat well, then sprinkle in saffron threads.
Add wine and allow to be absorbed.
Reduce heat to low and add enough stock to just cover the rice. As rice is uncovered, keep adding warm stock as needed to maintain covering. Continue this process for about 20 minutes, until rice is tender.
Allow last stock added to reduce until about 90 percent absorbed, then add remaining 2 T butter. Stir in well, then add Pecorino Romano and stir it in well.
Remove from heat and let rest for 5 minutes while final liquid is absorbed. Your risotto Milanese should be rich and creamy. Rice should be tender.
Serve 4-6.