Classic Risotto Milanese

Recipe Ingredients

7 cups	1659ml	Beef stock or broth - simmering
2		Saffron threads - (generous)
3 tablespoons	45ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - minced (large)
1 tablespoon	15ml	Shallot - minced (large)
2 1/2 cups	400g / 14oz	Arborio or Carnaroli rice
3/4 cup	177ml	Dry white wine
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Fresh peas
2 1/2 tablespoons	37ml	Unsalted butter - cut small pieces
1/4 cup	59ml	Heavy cream
3/4 cup	109g / 3.8oz	Grated Parmigiano-Reggiano cheese - plus more
		For garnishing, if desired

Recipe Instructions

In a small, heatproof bowl, pour 1/2 cup of stock over saffron threads and let it stand while you begin the risotto.

In a heavy 3- or 4-quart casserole or Dutch oven, heat olive oil and saute onion and shallot until soft and golden, about 6 minutes. Add rice and cook, stirring continuously, until it begins to turn opaque, about 2 minutes.

Add the wine and stir until evaporated. Season with salt and pepper. Begin adding hot stock in 1/2 cup increments, stirring continuously, adding stock only when previous addition is completely absorbed. Add peas with second stock addition. Add saffron-infused stock about 10 minutes after adding the wine. The risotto is done when al dente but creamy, usually 16 to 20 minutes after adding the wine. You may or may not need all of the stock.

When the rice has reached the desired stage of doneness, turn off the heat and quickly stir in the butter, cream and Parmigiano-Reggiano. Check seasoning and serve immediately, garnished with additional cheese if desired.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A14) - from the - TV FOOD NETWORK

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