RISOTTO ALLA MILANESE
Yield 4 people
Number Of Ingredients 7
Steps:
- Bring stock to a bare simmer in a saucepan over medium heat. Put saffron and 1/2 cup hot stock into a small bowl; cover and set aside to soften. Cover stock and keep hot. Heat 5 tbsp. butter in a medium pot over medium heat. Add onions; cook, stirring, until softened. Add rice and cook, stirring constantly with a wooden spoon, until opaque, about 4 minutes. Add wine and cook, stirring often, until absorbed. Add stock 1/2 cup at a time, stirring often until mostly absorbed (2-3 minutes). Repeat until all of stock is used (about 25 minutes total). Continue cooking rice until just al dente, about 3 minutes more. Strain saffron from stock. Pour stock into rice and cook, stirring constantly, about 2 minutes. Gently stir in saffron threads. Remove from heat and stir in remaining butter and half the grated cheese. Serve risotto with remaining cheese on the side to sprinkle over each serving.
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