Risotto alla Milanese
Make this rich, satisfying rice dish using saffron, white wine and Parmesan cheese.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes blog)
- 2 teaspoons saffron threads
- 3 cups chicken or vegetable stock
- 2 tablespoons butter
- .71 ounces (20 grams) shallot, minced
- 1 cup short grain rice such as arborio, carnaroli or sushi rice
- 1/2 cup white wine
- .88 ounces (25 grams) Parmigiano Reggiano, grated
- Add the saffron and stock to a pot and heat over medium-low heat to maintain a gentle simmer.
- In a separate pot, heat the butter over medium high heat until melted, and then add the shallots. Fry the shallots until they are fragrant and just to starting to take some color, but do not let them brown.
- Add the rice and fry until the grains have absorbed all the oil.
- Add the wine, and cook, stirring the rice constantly until there is no liquid left.
- When the wine has evaporated start adding stock, one ladleful at a time, stirring the rice until the stock has been absorbed before adding more.
- Continue cooking, while stirring and adding stock until the rice is creamy and has reached your desired tenderness (about 16-20 minutes). You may not need all of the stock.
- Finish the risotto by stirring in the cheese.