Risotto MilaneseAllyson Williams
- 1 cup dry white wine
- 1 ounce dried porcini mushrooms
- 3 tablespoons olive oil
- 1 1/2 cups chopped onions
- 2 cups Arborio rice
- 6-7 cups beef stock
- 1/4 teaspoon crushed saffron threads
- Salt and pepper to taste
- Freshly grated Parmesan cheese
Bring the white wine to boil in a small saucepan. Add the porcini, then remove the pan from the heat and set aside.
In a heavy pot or flameproof casserole, heat the oil. Add the onions and saute over low heat until soft, 5 minutes. Add the rice and cook, stirring, another 3 minutes.
Meanwhile, bring the stock to a boil in another saucepan. Reduce the heat and keep at a simmer. Stir, and allow it to simmer. When the stock has been absorbed, add another cup, stir, and simmer.
When half the stock has been added, add the wine, porcini and saffron. Continue adding the remaining stock, 1/2 cup at a time, stirring constantly, until the rice is slightly cramy and just tender. Altogether the rice should cook for 25-30 minutes.
Season with salt and pepper, mix gently, and garnish with Parmesan cheese. Serve immediately.
Source: Allyson Williams