Risotto alla Milanese
Appetizer, Dinner, Lunch, Main Course
Extra virgin olive oil
Dry white wine
Parmigiano cheese, grated
Parsley, finely chopped for garnish (optional)
Bring stock to a simmer in a saucepan and keep warm over very low heat. Do not boil.
In a heavy pot or Dutch oven add the olive oil and onion and cook about 5 minutes over medium heat, stirring occasionally, until the onion is translucent.
Add rice and stirring frequently cook for about 2 minutes making sure that the rice is well coated and heated through.
Add the wine, saffron and salt and reduce the heat to maintain a constant simmer. While continuously stirring cook for about 2 minutes or until wine is absorbed.
Stir in 1-cup stock and stirring constantly cook until the stock is nearly absorbed.
Add remaining stock, ¾ cup at a time, stirring constantly until each addition is nearly absorbed before adding the next. Total cooking time is 20-25 minutes. Reserve ⅓ cup of stock.
Remove pot from heat. Stir in the reserved stock, butter and cheese.
Ladle into bowls and garnish with chopped parsley.
This recipe is printed from Così Italiano @ www.cosiitaliano.com