Risotto alla Milanese

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Risotto alla Milanese

  • Total time: 1 Hour
  • Servings: 4-6 Servings

Ingredients

  • 1/4 Cup Extra-Virgin Olive Oil
  • 1 Medium Onion, cut into 1/4-inch dice
  • 2 tsp Saffron Threads
  • 9 Cups Chicken Stock, hot
  • 2 Cups Arborio Rice
  • 4 Tbsp (1/2 stick) Unsalted Butter
  • 1/2 Cup Freshly Grated Parmigiano-Reggiano, plus more for sprinkling

Directions

  • 1)

    In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Meanwhile add the saffron to the stock, stirring to infuse. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

  • 2)

    Add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Serve with extra cheese sprinkled on top.

Notes

Slightly modified from: http://www.foodnetwork.com/recipes/mario-batali/risotto-milanese-risotto-in-the-style-of-milan-recipe.html