Risotto Milanese

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
1 tablespoon	15ml	Spanish onion - chopped 1/4" dice (medium)
1 teaspoon	5ml	Saffron
2 cups	320g / 11oz	Arborio rice
4 cups	948ml	Chicken stock - hot
4 tablespoons	60ml	Unsalted butter
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese

Recipe Instructions

In a 12- to 14-inch skillet, heat olive oil over medium heat. Add chopped onion and cook until softened and translucent but not browned (about 8 to 10 minutes). Add saffron and stir one minute. Add rice and stir with wooden spoon until toasted and opaque, about 3 to 4 minutes.

Add one 4- to 6-ounce ladle of hot chicken stock and stir until liquid is absorbed and rice is tender and creamy and yet still a little "al dente," about 15 minutes. Stir in butter and parmesan cheese until well mixed. Place risotto in deep platter and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5663) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.