Risotto In The Style Of Milan - {Risotto Milanese}

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Onion - cut 1/4" dice (medium)
1 teaspoon	5ml	Saffron threads
3 1/2 cups	829ml	Chicken stock - hot
2 cups	320g / 11oz	Arborio rice
1/2 cup	118ml	White wine
4 tablespoons	60ml	Unsalted butter - (1/2 stick)
1/2 cup	99g / 3.5oz	Freshly-grated Parmigiano-Reggiano - plus more
		For sprinkling

Recipe Instructions

In a 12- to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Meanwhile add the saffron to the stock, stirring to infuse. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add the wine to the toasting rice, and then add a 4- to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.

Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

This recipe yields 4 servings.

Source:
MARIO EATS ITALY with Mario Batali - (Show # IT-1A10) - from the TV FOOD NETWORK

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