RISOTTO MILANESE

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Risotto Milanese image

Provided by Anne Burrell

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 9

Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
2 cups Carnaroli or Arborio rice
2 large pinches saffron
3 to 4 cups chicken stock, kept HOT
1 1/2 to 2 cups dry white wine
2 tablespoons butter
1/2 to 3/4 cup grated Parmigiano-Reggiano

Steps:

  • Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
  • Add the saffron to the hot chicken stock; the stock should turn bright yellow.
  • Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
  • Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
  • Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.

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