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• Risotto Milanese

Risotto Milanese

Basic ingredients:
Serves 4

Steps:

• In a heavy bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Add the saffron and cook, stirring, for 1 minute. Add the rice and stir with a wooden spoon until the rice is well coated and opaque, 3 to 4 minutes.
• Add the wine to the rice, and then add a 4 to 6 ounce ladel of simmering broth and cook, stirring constantly, making sure to wipe the sides and bottom of the pot clean as you stir, until all the liquid is absorbed.
• Continue adding the stock a ladle at a time, waiting until the liquid is completely absorbed before adding more.
• After about 20 minutes begin to taste the rice. It is ready when it is tender and creamy, but still a little firm to the bite.
• Stir in the remaining 4 tablespoons of butter and the Parmagiano-Reggiano cheese until well mixed. Transfer to serving plates and serve.