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4
peopleEasy
Published 1996
This is the prototypical risotto. With the addition of saffron and bone marrow it becomes Risotto Milanese, a subject of near mystical status in Lombardy.
Bring the stock to a simmer, next to where you will cook the risotto. Take a wide, heavy-bottomed pan or casserole, put half the butter in over a medium heat, and melt. Add the onion and sweat until it softens and becomes slightly translucent, about 5 minutes. Add the rice and stir with a wooden spoon until it is thoroughly coated in butter, about 2 minutes. Then take a soup ladle of hot stock