Risotto Milanese
Risotto Milanese
Submitted By: D. Kanon
Recipe Type: Side
Ingredients
- Extra-virgin olive oil
- 1 large onion, cut into ¼-inch dice
- Kosher salt
- 2 cups Carnaroli or Arborio rice
- 2 large pinches saffron
- 3 to 4 cups chicken stock, kept HOT
- 1 cup dry white wine
- 2 tablespoons butter
- ½ to ¾ cup grated Parmigiano-Reggiano
Instructions
- 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.