Risotto Milanese

1. 1

   In large heavy saucepan or skillet, soften shallots in butter.

2. 2

   Add rice and cook over fairly high heat, stirring constantly, until grains turn opaque.

3. 3

   Add dissolved saffron and wine and stir well to prevent rice from sticking to bottom of pan.

4. 4

   When liquid has evaporated, add a ladle of hot broth.

5. 5

   Repeat this procedure until rice is almost tender but firm.

6. 6

   If you run out of stock, add warm water instead.

7. 7

   Turn off heat and season risotto with salt, pepper and Parmesan cheese to taste.

8. 8

   Serve immediately with more cheese passed separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.