RISOTTO MILANESE

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RISOTTO MILANESE

 

2 tablespoons butter

2 tablespoons virgin olive oil

2 leeks, finely sliced (about 2 cups)

1/2 teaspoon kosher or sea salt

1 cup arborio or risotto rice

1 quart vegetable broth

1 pinch saffron (about 10 threads, or 1/16th teaspoon)

 

1/4 cup coarsely shaved Romano or pecorino cheese

 

In a soup pot, melt butter and oil over medium high

heat. Add leeks, sprinkle with salt, and cook,

stirring occasionally, until soft (3-5 minutes). Add

rice, stir to coat, and add 1/2 cup broth.

Simmer over low heat, stirring, until broth is

absorbed. Continue adding broth, 1/2 cup at a time,

until rice is tender (about 20 minutes).

Soften saffron in 2 tablespoons warm broth until color

begins to run.

Stir into rice, simmer for 3-4 minutes, and serve,

topped with shaved cheese.

 

 

 

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