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Risotto Milanese




Source of Recipe


internet


List of Ingredients




4 servings

6 tb Butter
1 Onion, chopped
2 c Arborio Rice
5 c Hot Chicken Stock
1 pn Saffron Threads
Salt
Pepper
2/3 c Parmesan Cheese


Recipe



Melt 2 tablespoons of the butter in a large saucepan. Add the chopped onion
and cook gently, stirring occasionally, for 3-5 minutes until softened but
not browned.

Add the rice, stirring to coat the grains in the butter, and cook for 1
minute. Add a ladleful of hot chicken stock to the pan and cook gently,
stirring constantly, until all the stock has been absorbed.

Add the saffron and salt and pepper of taste. Continue to add the stock a
ladleful at a time, stirring constantly, until the risotto is thick and
creamy and the rice is tender. This will take 20-25 minutes.

Stir in the remaining butter and the Parmesan cheese. Serve immediately.