Milanese risotto is a creamy rice dish which is simple yet tasty. The aromatic flavor of the saffron and the wine give this recipe a distinct taste. It is best eaten with a glass of Â white wine. The one you used for cooking it will do.
4 cups chicken stock
1/2 teaspoon saffron threads
1/4 cup butter
1 tablespoon olive oil
1 medium sized brown onion, finely chopped
4 garlic cloves, crushed
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 cup finely grated parmesan
Salt & freshly ground black pepper
Shaved Parmesan, for serving
Crusty bread, for serving
Place the stock in a medium sized saucepan over high heat. Add the saffron and bring it to a boil. reduce the heat to low and let it simmer for 5 minutes.
Melt the butter in a separate heavy based saucepan over medium heat. SautÃ© the garlic and onions for 5 minutes until they are soft and translucent. Stir in the rice and cook it for 1-2 minutes until it is coated in oil.
Pour the wine into the pan and cook the rice for 6-8 minutes or until it is completely absorbed by the rice. Add half a cup of stock and continue to stir until it is absorbed. Repeat this until you finish the stock. Let it cook for another 20 minutes or until the rice is tender but firm to the bite. Do not let the risotto dry up completely. You would like to get a creamy consistency. Remove from heat and then add the grated Parmesan. Mix well. Season it with salt and pepper to taste.
Place the risotto in individual plates or bowls. Sprinkle with Parmesan cheese and serve immediately with crusty bread.
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