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Risotto Milanese:
Recipe from Mario Batali, foodnetwork.com
Find Saffron
Risotto Milanese
Jan

25
2012
Date Added: 25 Jan 2012
Listed in: Rice, Beans and Grains / Risotto
Recipe Yield: 4 servings | Cook Time: 40 minutes
Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 teaspoon saffron threads
3 1/2 cups chicken stock, hot
2 cups arborio rice
1/2 cup white wine
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling

Cooking Instructions

In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Meanwhile add the saffron to the stock, stirring to infuse. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

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Visitor Comments (1):

Sounds delicious! But, if we are trying to take care of the artheries, isn´t 1/2 stick of unsalted butter and 1/2 cup of Parmigiano-Reggiano (really salty), equally damaging? Left by: Gino (27 Jun 2014)

 

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