Risotto Alla Milanese
In this flavorful risotto recipe, creamy Arborio or Carnaroli rice is cooked to tender perfection in a luxurious saffron-infused chicken stock. A medley of aromatics and Parmigiano-Reggiano cheese come together beautifully to create a rich and satisfying dish that is sure to impress your guests. Enjoy the comforting warmth of homemade risotto with this easy-to-follow recipe.
— Constant Cookbook
Ingredients
- 4 to 5 cups chicken stock
- 2 pinches of saffron
- 1/4 cup extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 1 garlic clove, minced
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 4 Tbs. (1/2 stick) unsalted butter
- 1 cup grated Parmigiano-Reggiano cheese,
- plus more for serving
- Salt and freshly ground pepper, to taste
Instructions
- In a saucepan over medium heat, bring the stock to a simmer and add the saffron. Reduce the heat to low and keep the stock warm.
- In a soup pot or large saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, 3 to 4 minutes. Add the wine and stir until it is completely absorbed, about 2 minutes.
- Begin adding the stock 1 cup at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
- When the rice is tender but firm to the bite, after 20 to 25 minutes, stir in the butter and the 1 cup cheese. Add more stock if needed so the rice is thick and creamy. Season with salt and pepper. Serve immediately and pass additional cheese at the table. Serves 6.
- Williams-Sonoma Kitchen
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