Grandpa Joe's favorite
Risotto Milanese

Grazie Mille to Mario Batali for this one.

About this recipe

This is another of Mario Batali's recipes that I have added to my collection.  His simple to prepare dishes always produce extraordinary results.

Ingredients

  • 2 cups Arborio rice
  • extra virgin olive oil
  • 1 small onion, diced
  • 1 teaspoon saffron threads
  • 5½ cups chicken stock, hot
  • ½ cup Parmigiano-Reggiano cheese, freshly grated
  • 4 tablespoons unsalted butter

Directions

  1. In a 12-inch skillet, heat ¼ cup olive oil over medium heat. 
  2. Add the onion and cook until softened and translucent, but not browned, about 4 minutes. 
  3. Add the saffron and cook, stirring, for 1 minute. 
  4. Add the rice and stir with a wooden spoon until toasted and opaque, about 3 minutes.
  5. Add a four ounce ladle of the heated stock and cook, stirring, until it is absorbed.  Continue adding stock a ladle at a time, waiting until the liquid is absorbed before adding more.  Cook until the rice is tender and creamy and yet still a little al dente, usually about 17 minutes.
  6. Stir in the butter and cheese until well mixed.
  7. Serve immediately.
Risotto Milanese.
Posted: March 2014; picture added: March 2015.