Risotto alla Milanese
1/2 teaspoon powdered saffron or 20 threads
3 tablespoons unsalted butter
2 tablespoons olive oil, plus more for drizzling
1/2 cup roughly chopped onion
2 cups Arborio rice
1/2 cup dry white wine
1/4 cup finely grated Parmesan cheese
8 cups homemade or canned low-sodium chicken stock, heated
1. Remove 1/2 cup of the heated chicken stock to a small bowl; stir
in saffron, and set aside. Keep the remaining stock warm in a medium
saucepan over medium-low heat.
2. Combine 2 tablespoons butter and olive oil in a large saucepan
over medium heat. Add the onion and cook, stirring, until
translucent, but not browned, about 5 minutes. Add the rice, and
stir to coat with the butter mixture. Stir in the wine and cook,
stirring continuously, until the wine evaporates, about 1 minute.
Stir in the saffron broth and cook, allowing the rice to absorb it,
about 2 minutes. Add the remaining broth, 1/2 cup at a time,
stirring after each addition and allowing the rice to absorb after
each addition before adding more. Cook until the rice is tender (but
not mushy), about 20 minutes. Stir in the Parmesan, remaining
tablespoon butter, and drizzle with olive oil. Serve immediately.
Note: Recipe from Cucina & Famiglia by Joan Tropiano Tucci and