Risotto Milanese
Ingredients:
2 1/2 cup dry white wine
2 1/2 tsp saffron threads, crumbled
15 cups sodium-reduced chicken stock
1 1/4 cup butter
4 onions, chopped
1 1/4 tsp each salt and pepper
10 cups Arborio rice
2 cups grated Parmesan cheese
2 tbsp chopped fresh parsley
Preparation:
2 1/2 cup dry white wine
2 1/2 tsp saffron threads, crumbled
15 cups sodium-reduced chicken stock
1 1/4 cup butter
4 onions, chopped
1 1/4 tsp each salt and pepper
10 cups Arborio rice
2 cups grated Parmesan cheese
2 tbsp chopped fresh parsley
Preparation:
- Stir wine with saffron; let stand for at least 10 or up to 20 minutes.
- In saucepan, bring stock to a simmer; keep warm.
- In large skillet, melt 1/2 of the butter over medium heat; fry onion, salt and pepper, stirring occasionally, until translucent, about 5 minutes. Stir in rice until coated.
- Stir in saffron mixture; cook, stirring, until no liquid remains. Reduce het to medium-low. Stir in warm stock, 1 cup at a time and adding more stock when completely absorbed, until rice is creamy and tender, about 30 minutes.
- Stir in remaining butter, half of the cheese and the parsley. Sprinkle with remaining cheese.