Risotto Milanese

1. 1

   Heat broth in small saucepan over medium heat to simmering; keep hot over low heat.

2. 2

   Heat 6 tablespoons of butter in heavy 10 inch skillet or 2 1/2 quart saucepan over medium heat.

3. 3

   When foam subsides, add onion; saute until onion is soft, about 5 minutes. Stir in rice; cook and stir 2 minutes.

4. 4

   Stir in wine, salt and pepper.

5. 5

   Cook uncovered over medium-high heat, stirring occasionally, until wine is evaporated, 3 to 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.