Risotto Alla Milanese
- Yield 6 servings
This creamy, saffron-scented rice makes a great supper, paired with nothing more than a salad.
Arborio rice is used in risotto because its starchiness adds to the creaminess of the dish.
- 5 cups lower-sodium chicken broth
- 4 tablespoons unsalted butter, divided
- 1/3 cup onion, finely minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 to 1 teaspoon saffron threads
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- Coarsely ground black pepper
- Bring broth to a simmer in a saucepan. Melt 3 tablespoons butter in a heavy 4-quart pan over moderate heat. Add onion and saute, stirring, until onion is softened but not yet browned, about 2 minutes. Add rice; stir for a minute or so, making sure all grains are coated. Add wine; stir until it is completely absorbed.
- Crush saffron, add to pan, and continue stirring for another minute. Begin to add broth, 1/2 cup at a time, stirring frequently after each addition until liquid is almost completely absorbed. After about 15 minutes, begin to taste the rice. Risotto is done when rice is tender but al dente. (You may not need all the broth.) Turn off heat; stir in Parmesan and remaining 1 tablespoon butter. Add salt and pepper, and pass additional cheese at the table if desired.
Recipe by Jo Marshall