Risotto Milanese

On Cooking
Chapter 23 - Potatoes, Grains, & Pasta

Serves: 24

 

Risotto Milanese

 

Variations:
Risotto with Radicchio (al Radicchio)— Omit the saffron and Parmesan.  Just before the risotto is fully cooked, stir in 4 ounces (120 milliliters) heavy cream and 3 ounces (90 grams) finely chopped radicchio leaves.  Risotto with Four Cheeses (al Quattro Formaggi)— Omit the saffron.  When the risotto is fully cooked, remove from the heat and stir in 2 ounces (60 grams) each of grated Parmesan, gorgonzola, fontina and mozzarella.  Garnish with toasted pine nuts and chopped parsley. 


Risotto with Smoked Salmon (al Salmone Affumicato)—Omit the butter, saffron and Parmesan. Sauté the onion in 3 ounces (90 milliliters) of corn or safflower oil instead.

 

2˝ quarts chicken stock
4 ounces butter
5 ounces onions, minced
1˝ pounds arborio rice
8 ounces dry white wine
˝ teaspoon saffron threads, crushed
4 ounces parmesan cheese, grated

Bring the chicken stock to a simmer.


Heat 3 ounces (90 grams) of the butter in a large, heavy saucepan. 

  1. Add the onion and sauté without browning until translucent.

  2. Add the rice to the onion and butter. 

  3. Stir well to coat the grains with butter but do not allow the rice to brown.

  4. Add the wine and stir until it is completely absorbed.

  5. Add the saffron. 

  6. Add the simmering stock, 4 ounces (120 milliliters) at a time, stirring frequently. 

  7. Wait until the stock is absorbed before adding the next 4-ounce (120-milliliter) portion.

  8. After approximately 18-20 minutes, all the stock should be incorporated and the rice should be tender.

  9. Remove from the heat and stir in the remaining 1 ounce (30 grams) of butter and the grated cheese. 

Serve immediately.