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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.
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.