Risotto Milanese

Description: When finished, Risotto should be creamy and tender, but still al dente in the center. Grated cheese, heavy cream, cooked meat, poultry, fish, shellfish, herbs and vegetables can be added to create a flavorful side dish or a complete meal.

Qty Measure Ingredient
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2.5 Quart Chicken stock
1/2 tsp Saffron threads, crushed
2 fl Ounce hot water
4 Ounce whole butter
5 Ounce onions, minced
24 Ounce Arborio rice
8 fl Ounce Dry white wine
4 Ounce Parmesan

Instructions:

1. Bring stock stock to a simmer. Soak the saffron threads in 2 fluid ounces hot water.

2. Heat 3 ounces of butter in a large, heavy sauce pan. Add the onion and saute until translucent.

3. Add the rice to the onion and butter. Stir well to coat the grains with butter, but do not allow rice grains to brown.  Add wine and stir until it is completely absorded

4. Add the saffron and soaking liquid. Add simmering stock, 4 ounces at a time, stirring frequently. Wait until the stock is absorbed before adding next 4 ounce portin.

5. After approx 18-20 minutes, all stock should be incorporated and the rice should be tender. Remove from the heat and stir in the remaining 1 ounce of butter and the grated cheese. Serve immediately.

Staging:

Variations: Risotto with radicchio - Omit the saffron and parmesan. Just before the risotto is fully cooked, stir in 4 fluid ounces heavy cream and 3 ounces finely chopped radicchio leaves.

Risotto four cheese - Omit saffron. When the risotto is fully cooked, remove from the heat and stir in 2 ounces each of grated parmesan, gorganzola, fontina and mozzerella. Garnish with toasted pine nuts and chopped parsley.

Risotto with Smoked Salmon. Omit the butter, saffron and parmesan. Saute the onion in 3 fluid ounces corn or sunflower oil instead of butter. When the risotto is fully cooked, remove from the heat and stir in 8 fluid ounces half and half, 3 fluid ounces fresh lemon juice and 8-10 ounces good quality smoked salmon. Garnish with chopped fresh parsley and dill. Serve with lemon wedges.


Serves: 24 Recipe can be quartered to serve 6 or halved to serve 12