Risotto Milanese
Instructions:
Saffron-infused Risotto Milanese is the traditional accompaniment to Osso Buco
Osso Buco . It is also delicious as a first course or as a meatless main course when followed by a generous mixed salad. 31â„2 cups water 1 can (141â„2 ounces) chicken broth or 13â„4 cups Chicken Broth
2 tablespoons butter or olive oil 1 small onion, finely chopped 2 cups Arborio rice (Italian short-grain rice) or medium-grain rice 1 teaspoon salt 1â„2 cup dry white wine 1â„4 teaspoon loosely packed saffron threads 1â„2 cup freshly grated Parmesan cheese
Makes about 51â„2 cups. Prep: 10 minutes Cook: 35 minutes
Osso Buco . It is also delicious as a first course or as a meatless main course when followed by a generous mixed salad.
- In 2-quart saucepan, heat water and broth to boiling over high heat. Reduce heat to low; cover.
- Meanwhile, in 4-quart saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Add rice and salt and cook, stirring frequently, until rice grains are opaque. Add wine; cook until wine has been absorbed.
- Add about 1â„2 cup hot broth to rice, stirring until liquid has been absorbed. Continue cooking, adding broth about 1â„2 cup at a time and stirring until most of liquid has been absorbed. After cooking 10 minutes, crumble saffron into rice. Continue cooking, adding remaining broth 1â„2 cup at a time and stirring, until all broth has been absorbed and rice is tender but still firm, about 15 minutes longer (risotto should have a creamy consistency). Remove pot from heat; stir in Parmesan cheese.