Recipe for RisottoRisotto MilaneseThis recipe for risotto is a version of the famous risotto Milanese a rice dish scented with threads of saffron, which infuse the rice with a pale yellow color and subtle flavor. The first step in this Italian risotto recipe is to saute the grains of rice in butter. After the rice is butter-coated, and crackling in the pan, the liquid is added in stages--1/2 cup at a time--until the rice is plumped up. What you want is a smooth, fluid, creamy rice.
1 tablespoon saffron threads 2 tablespoons warm water 4 1/2 to 5 cups homemade chicken broth 6 tablespoons butter 1/2 cup white onion, finely minced 2 cups Arborio rice 1 cup dry white wine 3/4 cup grated Parmigiano-Reggiano cheese
In a small bowl, place saffron threads, and warm water. Set aside to soak. In a medium saucepan, bring chicken broth to a simmer. Keep warm over low heat. In a large heavy saucepan, over medium heat, melt the butter. Add the onion and sauté until very soft; do not allow to brown - it should remain colorless and almost seem to dissolve in the butter. Add the rice and cook 1 to 2 minutes, stirring to coat each grain with the butter-onion mixture. When the rice begins to make a crackling sound, reduce the heat to medium low and add 1/2 cup of the white wine. Cook, stirring constantly, until all the wine is absorbed. Add 1/2 cup of the hot chicken broth and cook, continuing to stir, until the rice has absorbed the liquid. Add the remaining 1/2 cup wine and then add 4 cups of the broth 1/2 cup at a time, continuing to stir and allowing the rice to absorb each addition of liquid. Test the rice for doneness: It should be just al dente, not at all mushy, and hold its shape. If necessary, add up to 1/2 cup more broth and cook, stirring, until the liquid is absorbed and the rice is al dente. Add the saffron threads with the water and mix well. Remove the rice from the heat and stir in the Parmigiano-Reggiano cheese. Serve at once. This arborio rice recipe serves 6.
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