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Mark's Risotto alla Milanese

When properly cooked, Arborio rice has a crunchy center and a creamy outer texture. Making perfect risotto is an art. Mark Strausman, chef and owner of New York City's Campagna, says that when you get it right, you'll know it.

  • yield: Makes 6 appetizer servings

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Ingredients

  • 3 tablespoons unsalted butter
  • 1 medium red onion, minced
  • 1 large pinch saffron threads
  • 1 1/2 cups Arborio rice (do not rinse)
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 cup dry white wine
  • 3 to 4 cups Homemade Chicken Stock
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh Italian parsley, optional

Directions

  1. Step 1

    In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add onion and saffron, and cook, stirring, until onion is transparent and saffron is "melted" about 5 minutes. Reduce the heat to medium, add rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.

  2. Step 2

    Add wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.

  3. Step 3

    Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately, sprinkled with parsley, if desired.

Source
Martha Stewart Living, June 2002

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