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| Risotto Milanese |
| Ingredients 3 cups chicken broth 1 cup water 1 large shallot, or 2 small 3 Tablespoons unsalted butter 1 1/2 cups Arborio rice 1/4 cup freshly grated Parmesan 1/2 teaspoon crumbled saffron threads Method In a saucepan bring broth and water to a simmer and keep at a bare simmer. Finely chop shallot and in a 2 1/2- to 3-quart heavy saucepan cook in 2 tablespoons butter over moderate heat, stirring occasionally, until softened. Add rice, stirring to coat with butter. Add 1 cup simmering broth mixture and cook, stirring constantly and keeping at a simmer, until absorbed. Continue cooking at a simmer and adding broth mixture, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. [There may be broth mixture left over]. Stir in Parmesan, saffron, remaining tablespoon butter, and salt and pepper to taste and cook over low heat until heated through, about 3 minutes. Serve with Osso Buco. |