Risotto Milanese

by Viking Co

Risotto is a classic rice dish of Italy. It is made by gradually adding warm, flavorful stock to th

Ingredients:

½ stick unsalted Butter (4 Tablespoons) Divided
1 tablespoon Extra-Virgin Olive Oil
1 Medium white or yellow onion finely diced
1 clove garlic, minced
½ teaspoon saffron threads, crushed
5-7 cups chicken stock, simmering
2 cups Arborio rice
½ cup dry white wine (drinkable quality)
2 ounces Parmigiano-Reggiano (~ ½ cup) grated + extra for garnish
Salt and fresh ground pepper to taste

Directions:

1) Place a medium casserole over medium-high heat; add 3 tablespoons of butter to the 1 tablespoon olive oil and heat through. Stir in the diced onion, and cook until translucent (about 8-10 minutes); add the garlic and cook for one more Minute.

2) While the onion is cooking, add the crushed saffron threads to the simmering stock stirring to combine.

3) Add the Arborio rice to the casserole, stirring consistently to coat each grain. Cook for one to two minutes then add the wine, continuing to stir until all the wine has been absorbed.

4) Stirring consistently, add a large (6 ounce) ladleful of stock to the rice mixture. When the stock has been absorbed, add another ladleful of stock stirring all the while.

5) Continue adding stock, as needed until the rice is cooked, (about 20 minutes) *. The rice is cooked, when it is tender and creamy with a slightly firm center. Taste and adjust the seasoning with salt and pepper.

6) Remove the casserole from the heat; stir in the Parmigiano-Reggiano, and remaining tablespoon of butter until well mixed. Serve garnished with additional Parmigiano-Reggiano.

*Note: You may not use all the liquid, or you may need more

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