Risotto Milanese
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
46
Sourness
44
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 large
Onion (cut into 1/4-inch dice)2 cups
Arborio Rice (carnaroli or)2 large
Saffron (pinches)4 cups
Chicken Stock (kept hot)2 cups
White Wine (dry)2 tbsps
ButterDirections:
1
Coat a large saucepan generously with olive oil over medium heat
2
Add the onions and salt and sweat them until translucent, about 5 minutes
3
Bring the pan to a medium-high heat
4
Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off
5
It should also sound crackly
6
Add the saffron to the hot chicken stock; the stock should turn bright yellow
7
Add the wine to the pan until it covers the surface of the rice
8
Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice
9
Add the saffron chicken stock to the pan until it covers the rice
10
Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice
11
Repeat this process two more times with the hot saffron chicken stock
12
When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly
13
If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes
14
When the rice is cooked perfectly, remove it from the heat
15
Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it
16
" The rice should be creamy but still flow and hold its own shape