Risotto Milanese serves 2-4 with leftovers for arancini, arancini recipe coming soon&hellip

Risotto Milanese serves 2-4 with leftovers for arancini, arancini recipe coming soon… 3 T extra virgin olive oil ½ a Spanish onion, diced 1 t + 1 pinch salt 2 ½ c carnaroli rice 1 c dry white wine 8 c homemade chicken broth 1 t saffron 2 T unsalted butter 1 c grated parmigiano reggiano + more for serving 1. In a large pot, heat olive oil on medium heat. Add onion and a pinch of salt. Cook until translucent, 4-5 minutes. Set broth to simmer on another burner. 2. Add rice to the pot with oil and onion, then toast for 1 minute, stirring constantly with a wooden spoon. Turn heat to medium high, and add the wine. Keep stirring. Cook until alcohol has evaporated, a minute or two, then begin to ladle in the hot broth. 3. In a small mug place the saffron and one ladle of hot broth. Cover and set aside to steep. 4. Continue stirring and adding broth as necessary. Do not bathe the rice.  You must wait for it to ask you for more liquid; when you hear the rice slurping off the bottom of the pot as your stir, this is when you add more broth. Total cooking time once you begin adding broth should be approximately 20 minutes. When the broth is finished, add the broth you have aside steeped with saffron and 1 t salt (if you are using a well salted broth, you may consider using less salt here). Stir to incorporate thoroughly, then turn off the flame, cover and allow to rest for 5 minutes. 5. Add butter and grated parmigiano reggiano, stir to incorporate thoroughly and until the butter has melted, taste for salt, and adjust as necessary. 6. Serve topped with more grated parmigiano reggiano. Make arancini with your leftovers! -- source link

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