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Title: Risotto Milanese
Categories: Italian Continental
Yield: 4 Servings
| 6 | oz | Onions; chopped |
| 1/2 | c | Olive oil |
| 10 | oz | Arborio rice |
| 16 | Saffron threads | |
| 3/4 | c | White wine |
| 2 | qt | Chicken stock |
| 1 | pn | Salt; to taste |
| 1 | pn | Black pepper; to taste |
| 2 | tb | Butter |
| 1/4 | c | Grated parmesan cheese |
Sweat onions in oil until transparent. Add rice and cook 2 minutes. Add saffron and wine. Reduce by one-half over medium heat, about 15 minutes. Stirring constantly, add 1/2 cup stock at a time until it is absorbed. Cook 15 to 18 minutes until al dente. Adjust seasoning to taste. Remove from heat and vigorously stir in butter and Parmesan cheese. Serve hot.
Suggested Wine: Barbera d'Alba
Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft Recipe by: Carlucci on Halsted Street, Chicago
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