Easy Risotto Milanese
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
2-3
ingredients
- 3 1⁄2 cups chicken broth or 3 1/2 cups seafood stock
- 2 tablespoons butter
- 1⁄2 medium onion, diced fine
- kosher salt
- 1 medium garlic clove, minced fine
- 1 cup arborio rice or 1 cup carnaroli rice
- 1 large pinch saffron thread, crushed
- 1⁄2 cup dry white wine
- white pepper
- 1⁄2 cup grated parmigiano-reggiano cheese
directions
- Bring broth to a simmer in a small pot. Reduce heat to the lowest possible setting.
- Melt butter in a heavy-bottomed pot or Dutch oven. Add onion and a big pinch of salt. Saute over medium-low heat until onion is soft and translucent but not brown, about 10 minutes. Add garlic and saute until fragrant, about 1 minute.
- Increase heat to medium. Add rice and saffron and stir well. Cook, stirring every minute or two, until edges of rice are transparent, about 4 minutes.
- Add wine and stir well. Simmer until liquid is absorbed and bottom of pot is mostly dry, about 5 minutes.
- Add 1 1/2 cups hot broth and stir well. Simmer, stirring every 3-4 minutes, until liquid is absorbed and bottom of pot is mostly dry, 10-12 minutes.
- Add more hot broth, about 1/2 cup at a time. Stir after each addition and cook until liquid is absorbed, about 3-4 minutes. It should take 3-4 additions of broth to get the rice cooked; it should still have just a hint of al dente bite in the center of each grain. (The rice can be held in a 350F oven for about 30 minutes after the third addition of broth if necessary.).
- Season to taste with salt and white pepper; stir in Parmigiano and serve at once in warmed bowls.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!