Risotto alla Milanese
This recipe for risotto alla Milanese comes from "Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, and Traditions," by Joan Tropiano Tucci and Gianni Scappin.
- 1/2 teaspoon powdered saffron or 20 threads
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 cup roughly chopped onion
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1/4 cup finely grated Parmesan cheese
- 8 cups homemade or canned low-sodium chicken stock, heated
Remove 1/2 cup of the heated chicken stock to a small bowl; stir in saffron, and set aside. Keep the remaining stock warm in a medium saucepan over medium-low heat.
Combine 2 tablespoons butter and olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, until translucent, but not browned, about 5 minutes. Add the rice, and stir to coat with the butter mixture. Stir in the wine and cook, stirring continuously, until the wine evaporates, about 1 minute. Stir in the saffron broth and cook, allowing the rice to absorb it, about 2 minutes. Add the remaining broth, 1/2 cup at a time, stirring after each addition and allowing the rice to absorb after each addition before adding more. Cook until the rice is tender (but not mushy), about 20 minutes. Stir in the Parmesan, remaining tablespoon butter, and drizzle with olive oil. Serve immediately.
SourceThe Martha Stewart Show, November 2006