RISOTTO ALLA MILANESE – Braised Rice with Saffron
Ingredients
7 cups chicken stock (1 chicken bouillon disolved in boiled water)
1 tbsp. butter
2 tbsp. extra-virgin olive oil
½ cup finely chopped onions
2 cups arborio rice
½ cup dry white wine
¼ tsp. powdered saffron
½ cup freshly grated Parmigiano Reggiano cheese
Chop the onions.
Bring the chicken stock to a simmering boil.
In a heavy 3 quart dutch oven, heat the oil over moderate heat. Add the chopped onions and cook for 7 to 8 minutes, stirring frequently. Do not let them brown.
Add the rice and cook, stirring constantly, for 1 or 2 minutes, or until the grains become somewhat opaque.
Pour the wine and continue to cook, stirring until it is all absorbed.
Then add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absorbed.
Add 2 more cups of stock and cook, stirring occasionally.
Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes. Then pour it over the rice. Cook until the stock is completely absorbed.
Within 20 minutes, the rice should be tender. If it is still firm, add the remaining stock — ½ cup at a time — and continue cooking and stirring until the rice is soft.
Stir in the butter and grated cheese with a fork, taking care not to mash the rice.
Serve at once while the rice is creamy and piping hot.
Serves 6
Preparation and Cooking Time: 30 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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