Risotto Milanese: Risotto in the Style of Milan
- Total:
- 50 min
- Prep:
- 10 min
- Cook:
- 40 min
- Yield:
- 4 servings
Ingredients
Directions
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.
Recipe copyright 2001, Mario Batali. All Rights Reserved.
Whole Roasted Stuffed Cauliflower
Now Playing
Whole Roasted Stuffed Cauliflower 00:42
Now Playing
Mint Julep Cupcakes 01:29
Now Playing
Asparagus Fettuccine Carbonara 00:51
Now Playing
Now Playing
Ina's Parmesan Chicken 04:10
Now Playing
Snowy Pink Coconut Bundt Cake 01:02
Now Playing
Take a Tour of the Food Network Fantasy Kitchen 01:37
IDEAS YOU'LL LOVE
