RISOTTO: Hope you'll like my version of this Italian classic.

RISOTTO MILANESE:

 

 

 

2 tbsp. olive oil                                               

1 medium onion, cut into ¼-inch dice

1 tsp. saffron threads                                      

2 cups medium-grained rice

4 cups hot chicken stock                                

4 tbsp. unsalted butter

½ cup grated Parmesan cheese

 

 

 

In a wide heavy saucepan, heat olive oil over medium heat. Add onion and cook until translucent but not browned, 8 to 10 minutes.  Add saffron threads and cook, stirring, for 1 minute. Add rice and stir for 2-4 minutes until grains are coated with oil and opaque.

 

Add hot stock, ½ cup at a time, stirring constantly and making sure liquid is absorbed before adding more. Continue adding liquid until risotto is cooked to "al dente", or softness of choice.

 

Remove from heat, stir in butter and cheese and serve at once.  Risotto Milanese is traditionally served with Osso Bucco.