Risotto Milanese

[Guest guest]

I made this for dinner tonight, along with the tangy green bean

casserole PT posted, and a wonderful lemon/dill beer bread (from a

package, so I don’t have a recipe to post, sorry). It makes a LOT, but

can be easily reduced in size. I substitute vegetable broth for the

traditional chicken broth, but otherwise made no changes. It was still

delicious – creamy and rich.

 

Risotto Milanese

 

3 pinches saffron threads

1 cup hot vegetable stock

3 tbsp butter

1 medium onion , minced

9 cups vegetable stock (I only needed about 6 cups, or a little less)

1 lb Arborio rice

½ c dry white wine

1 – 1 ½ cup parmesan cheese

salt and fresh cracked pepper to taste

 

Combine the saffron and 1 cup of the vegetable stock. Let stand for 10

minutes

 

Melt butter in a heavy sauce pan over medium heat. Stir in onion, and

cook over low heat until clear and tender.

 

Meanwhile, simmer vegetable stock over medium low heat.

 

Increase heat under onions to medium and stir in rice. Cook, stirring

often, til the rice is chalky. Add wine and stil until absorbed. Add

the saffron mixed broth and simmer until absorbed. Add the remaining

stock 1 cup at a time, stirring constantly, until each addition is

absorbed. Continue until rice is tender, but has a slight “bite” to it,

and is very creamy.

 

Stir in parmesan, salt and pepper. Let stand a few moments, then serve.

 

 

(Note: I don’t separate out the first cup of broth. I just add the

saffron to the entire amount being simmered on the stove top.)

 

 

 

--

Sherri

 

" A cult is a religion with no political power. " - Tom Wolfe