Risotto Milanese
"From "Italian Masterpiece", Good Food Magazine, September 1986. Whether served as a first course or main event, this creamy, warming rice dish is the ultimo comfort food!"
photo by Pneuma
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2⁄3 cup dry white wine
- 1 teaspoon saffron thread (about 25)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium-large onion, cut into 1/2-inch dice
- 4 cups chicken broth, preferably homemade (or as needed)
- 2 cups italian short-grain rice (such as Arborio or Tesori)
- salt & freshly ground black pepper
- 1⁄4 cup freshly ground parmesan cheese
directions
- Heat wine to simmering in small skillet and simmer 1 minute. Stir in saffron and remove from heat. Let stand.
- Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir in onion and cook until tender and golden, about 15 minutes.
- Meanwhile, pour broth into small saucepan. Heat until hot and keep hot over very low heat.
- Add rice to onion, increase heat to medium, and cook, stirirng constantly, until edges of grains are transparent, about 5 minutes.
- Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.
- Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender but still slightly girm at the center; it should take about 20 minutes from time first liquid is added. Season to taste and with salt and pepper halfway through cooking.
- Stir wine mixture into risotto. There should be enough liquid to make rice creamy; if not, add more broth. Remove from heat and stir in remaining 2 T. butter and the Parmesan. Taste and adjust seasonings. Serve hot.
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Reviews
-
Delicious. It would have been five stars... except I needed about 1/3 more liquid than it called for. (Fortunately I've learned to expect that and heated up more stock than the recipe said.) -
Excellent recipe. I need at least 3 cups additional liquid. I used more stock and H20. It came out great. Thanks for posting.
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We love risotto Milanese & this was perfect. Made for ZWT4. :) -
This is my first risotto, so I don't know what to expect here. Found out that this takes too much time to make but it's so delicious, it was worth making. Love the blend of all ingredients, from the butter, chicken broth, onions. Halved the recipe and added extra 1/2 -3/4 cup chicken broth. I had to pause near the end though since list of ingredients asked for 2tbsp butter, but in the procedure, it asked for 2tbsp butter at the 1st and last step, so that got me confused. I just added it again. Only to find out in the end that my eyes was deceiving me and list of ingredients did ask for 4 tbsp butter! Anyway, we enjoyed this! Thanks! Made for WZT4. -
I scaled this down to one serving and made it for lunch today. It was deliciously-flavourful and creamy - everything a good risotto should be. I think the saffron is what makes this really special, but I am a saffron fanatic. I didn't really scale the parmesan, just added to taste (I probably ended up using 1/4 cup anyway LOL). Thanks for a lovely lunch.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
