Risotto Milanese

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Extra-virgin olive oil
  • 1 large onion, cut into 1/4-inch dice
  • Kosher salt
  • 2 cups Carnaroli or Arborio rice
  • 2 large pinches saffron
  • 3 to 4 cups chicken stock, kept HOT
  • 1 1/2 to 2 cups dry white wine
  • 2 tablespoons butter
  • 1/2 to 3/4 cup grated Parmigiano-Reggiano
Directions
  • Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. 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. It should also sound crackly.

  • Add the saffron to the hot chicken stock; the stock should turn bright yellow.

  • Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.

  • Repeat this process two more times with the hot saffron chicken stock. 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. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.

  • Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.


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