RISOTTO MILAN STYLE
- 6 to 8 cups Chicken Broth, or canned chicken broth
- 5 tablespoons butter
- 1 medium onion, finely chopped
- 2½ cups arborio rice,
- Âľ cup dry white wine
- ½ teaspoon saffron
- ½ cup freshly grated Parmesan cheese plus additional for serving
- Salt to taste
Instructions:
This golden risotto and Veal Shanks Milan Style, are traditionally served together.
- Prepare Chicken Broth. Heat broth in a medium saucepan and keep warm over low heat.
- Melt 4 tablespoons of the butter in a large saucepan.When butter foams, add onion. Sauté over medium heat until pale yellow. Add rice and mix well.When rice is coated with butter, add wine. Cook, stirring constantly, until wine has evaporated. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes. Rice should be tender but firm to the bite.
- In a small bowl, dissolve saffron in a little hot broth and add to rice mixture. Stir in ½ cup Parmesan cheese and remaining 1 tablespoon butter. Season with salt. Place in a warm dish. Serve immediately with additional Parmesan cheese.