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Risotto alla Milanese
Yield:
Serves 4-6Ingredients:
1 ½ cups Riso Baricella Arborio Rice
½ cup white wine
4 Tbsp butter
5 cups chicken or beef broth
2 Tbsp extra virgin olive oil
¼ tsp saffron powder, or pinch of saffron threads, ground
½ cup grated Parmesan cheese
2 tsp salt
¼ cup chopped onion
Freshly ground black pepper to taste
Directions:
In a heavy saucepan, sauté the chopped onion in 2 Tbsp butter and the olive oil until the onion is translucent. Add the Riso Baricella Arborio Rice and stir over medium-high heat for two minutes, add the wine, stir for about one minute. In a separate pan, heat the broth, dissolve all the saffron in the broth. When the wine has been absorbed, add about one cup of the broth, stir. When the broth is absorbed, add remaining broth one cup at a time, continuously stirring until absorbed. Reduce heat to low. Cook about 20-25 minutes. Do not cover. Remain at the stove, stirring occasionally, check for consistency. The finished dish should be firm but tender to the bite. Stir in cheese and the remaining butter. Taste and correct for salt and pepper. Serve immediately.
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