Milanese Risotto

1. 1

   In a medium saucepan, bring the chicken stock to a simmer over medium-low heat.

2. 2

   Cover to keep warm.

3. 3

   In a large saute pan, heat the olive oil.

4. 4

   Add the onion, season with salt and pepper and cook over medium heat, stirring often, until softened, about 5 minutes.

5. 5

   Add the rice and cook until toasted, about 1 minute, stirring to thoroughly coat each grain with olive oil.

6. 6

   Crumble the saffron threads into the wine and add it to the rice.

7. 7

   Reduce the heat to medium-low, then cook, stirring continually, until the wine is completely absorbed.

8. 8

   Add one ladleful (about 1/2 cup) of the warm chicken stock and cook over medium-low heat, stirring constantly, until nearly absorbed.

9. 9

   Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.

10. 10

    The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes total.

11. 11

    Season the risotto with salt and pepper.

12. 12

    Stir in the cheese and butter and serve immediately.

No additional tips available.