Makes approx. 8 servings
Risotto Milanese is a classic variation of risotto. This creamy rice dish is made with either the short-grained Arborio or Carnolini rice and, in this case, is flavored with saffron and Parmesan cheese. Although it’s worthy of being served as is, the dish begs to be served alongside rich, falling-off-the-bone meats such as the classic pairing: Ossobucco or braised veal shanks.
- 5 cups Chicken Stock
- 2 Tbsp. Olive Oil, regular
- 1 Shallot, minced
- 2 cloves Garlic, fresh/minced
- 1 cup Arborio or Carnalini Rice
- Pinch: Saffron threads (think local: Buy PA’s very own Mosemann’s Saffron!)
- 1/4 cup White Wine; dry, drinkable (such as an un-oaked Chardonnay)
- 1/4 cup Heavy Cream
- 2-3 Tbsp. Butter, cold, salted
- To Taste: Kosher Salt
- To Taste: fresh Pepper
- 1/2 cup Parmesan Cheese
- Heat the chicken stock, keeping it at a light simmer.
- In a 3-1/2 quart, heavy-bottomed saucepan, heat the oil and sweat the shallots and garlic over medium-low heat for 4 minutes, until translucent. Add the rice and stir to coat each grain with the oil and continue to cook, toasting the rice until it colors slightly and the outside of each grain becomes clear, about 5 minutes. Add the saffron and toast briefly. Raise the heat to medium and add the wine. Stir well. Cook over medium heat, at a slow simmer, stirring often, until the wine is almost completely absorbed. Add 1-1/2 cups of the hot stock and continue to cook, stirring constantly, until the rice has absorbed most of the liquid. Repeat this process with the stock, adding 1-1/2 cups of the stock two more times, each time cooking and stirring, until all of the stock is absorbed by the rice. Risotto is cooked when the rice is tender with just a hint of al dente to the center of the individual grains. This will take roughly 18-20 minutes.
- Just before all of the stock is absorbed for the last addition, stir in the cream. As you are ready to serve, fold in the butter and half of the cheese. The cheese will tighten up your risotto slightly. The texture should still be fairly fluid. Season to taste with salt and pepper and serve sprinkled with the rest of the cheese.