Risotto Milanese
 Serves |  Total Time |
|---|---|
| 4 | 40 minutes |
Ingredients
3 generous pinches saffron threads
1 cup vegetable broth- 9 cups vegetable broth
3 Tbsp butter
1 cup onion- 2 cups Arborio rice
0.5 cup dry white wine
1.5 cups Parmesan- some salt
- some pepper
Cookware
- 1 saucepan
- 1 large heavy saucepan
Instructions
Step 1
Combine and let stand for 10 minutes saffron threads and hot vegetable broth.
Step 2
Pour into a saucepan, heat, and maintain at a simmer vegetable broth.
Step 3
Melt in a large heavy saucepan over medium-low heat 3 Tbsp butter.
Step 4
Add and cook, stirring, until soft and translucent but not browned minced onion.
Step 5
Stir in Arborio rice.
Step 6
Continue to stir the rice until it is thoroughly coated and almost entirely opaque, 3 to 5 minutes. Add dry white wine.
Step 7
Stir until absorbed. Add the saffron mixture and simmer, stirring often, until absorbed. Add the vegetable stock 1 cup at a time, waiting for each cup to be absorbed before adding the next. Stir continuously and maintain a simmer. The risotto is done when the rice is tender but firm; it should be creamy, not stiff. Fold in 1 to 1.5 cups grated Parmesan.
Step 8
Season to taste with salt and pepper.
Step 9
If desired, serve with grated Parmesan.
Source
- Joy of Cooking