Risotto alla Milanese

prep time:: 45 min
total time:: 45 min

Serves 6 as a first course or side dish

Risotto is a Northern Italian rice dish. Encouraged by judicious amounts of wine and broth, the rice is transformed into a perfectly creamy dish and the saffron threads dye the rice a spectacular gold.

ingredients

3 1/2 cups low-sodium chick broth
3 cups water
4 Tbsp (1/2 stick) unsalted butter
1 medium onion, minced
Table salt
2 cups Arborio or Carnaroli rice
1/4 tsp saffron threads
1 cup dry white wine
1 cup finely grated Parmesan cheese (2 ounces)
Ground black pepper

directions

1
1. Bring broth and water to simmer in medium saucepan over medium-high heat. Reduce heat to lowest possible setting to keep broth warm.
2
2. Melt butter in 4-quart saucepan over medium heat; add onion and 1/2 tsp salt and cook, stirring occasionally, unti onion is very soft and translucent, about 9 minutes. Add rice and crumble saffron threads with fingers into pot. Cook, stirring frequently, until edges of rice grains are transparent, about 4 minutes. Add wine and cook, stirring frequently, until wine is completely absorbed by rice, about 2 minutes. Add 3 cups warm broth and, stirring infrequently (about every 3 minutes), simmer until liquid is absorbed and bottom of pan is dry, about 10-12 minutes.
3
3. Add more brith, 1/2 cup at a time, as needed to keep pan bottom from drying out (every 3-4 minutes), and cook, stirring frequently, until grains of rice are cooked through but still somewhat firm in centr, 10-12 minutes. Stir in Parmesan cheese, season with salt and pepper to taste and serve immediately in warmed shallow bowls.

Source: Susanne Fordham