Risotto Milanese - 1

Recipe Ingredients

6 oz	170g	Onions - chopped
1/2 cup	118ml	Olive oil
10 oz	284g	Arborio rice
16		Saffron threads
3/4 cup	177ml	White wine
2		Chicken stock
1		Salt - to taste
1		Black pepper - to taste
2 tablespoons	30ml	Butter
1/4 cup	36g / 1.3oz	Grated parmesan cheese

Recipe Instructions

Sweat onions in oil until transparent. Add rice and cook 2 minutes. Add saffron and wine. Reduce by one-half over medium heat, about 15 minutes. Stirring constantly, add 1/2 cup stock at a time until it is absorbed. Cook 15 to 18 minutes until al dente. Adjust seasoning to taste. Remove from heat and vigorously stir in butter and Parmesan cheese. Serve hot.

Source:
Carlucci on Halsted Street, Chicago

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