Risotto Milanese
Filed under
Rice
Servings: 4
Recipe courtesy Anne Burrell. Serves 4 to 6. It should be creamy but still flow and hold its shape.
Ingredients
- Olive oil, extra-virgin
- 1 Onion, large, 1/4-inch dice
- Kosher salt
- 2 cup Arborio rice, or Carnaroli
- 2 pinch Saffron, large pinches
- 4 cup Chicken stock, 3 to 4 cups, kept HOT
- 2 cup White wine, 1 1/2 to 2 cups, dry
- 2 tbsp Butter
- 3/4 cup Parmesan, 1/2 to 3/4 cup Parmigiano-Reggiano, grated
Directions
- Coat a large saucepan generously with olive oil over medium heat and sweat the onions with salt until translucent, about 5 minutes.
- Raise to medium-high, add the rice and cook 3 to 4 minutes, letting it stick slightly and scraping it off; it should sound crackly.
- Add the saffron to the hot stock; it should turn bright yellow.
- Add wine to cover the rice, season and stir continuously until absorbed. Add stock to cover and stir until absorbed. Repeat with stock two more times.
- When it's very creamy, taste a few grains; if still crunchy, add a little more stock and cook a couple minutes. Off the heat, add the butter and cheese and "whip the heck out of it."