Risotto Milanese

Name: Risotto Milanese
Yield: Makes 4 First-Course or Light Main-Course Servings
Ingredients: 1 cup Arborio, Carnaroli, or Vialone Nano rice; 1 small onion, minced; 2 tablespoons butter; Pepper; Salt; 1 ½ cups grated Parmigiano-Reggiano cheese; ½ teaspoon saffron threads, soaked in 2 tablespoons water for 30 minutes; 4 cups chicken broth, brought to a simmer

Preparation info

Makes
4
First-Course

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

This is a classic risotto and one of the easiest to make. Traditional recipes call for capon broth, but good homemade chicken broth can be used.

Ingredients

2 tablespoons butter
1 small onion, minced
1 cup Arborio

Main course
Starter
Pasta
Gluten-free

Method

In a large saucepan, melt the butter over medium heat. Add the onion and cook, stirring often, for about 10 minutes, or until translucent. Add the rice and cook, stirring, for about 3 minutes, or until slightly opaque.

Add 2 cups of the broth and cook, stirring, just until the broth is absorbed