Posted: Sat May 23, 09 8:51 am Post subject: Risotto alla milanese
Ingredients
1.2 litres/2 pints chicken or vegetable stock (you won't use it all)
1 large glass of white wine
75g/3oz butter
1 small onion, chopped finely
350g/12oz Arborio (risotto) rice
big pinch of saffron threads
salt and pepper
50g/2oz grated Parmesan cheese (but you can use far more)
Recipe
Bring the stock to the boil in a large pan and keep at barely simmering point.
Melt butter in a large heavy based pan, add the onion and cook gently for 5 minutes until soft but not browned. Add the rice to the pan and stir well for 2-3 minutes until the grains are coated with the butter.
Pour in the glass of wine and reduce slightly
Add a ladleful of hot stock to the pan and cook gently until the stock is absorbed. Immediately add more stock and repeat as necessary.
It's a balancing act between adding stock to cook the rice, being left with too much water or making rice pudding. The trick is not to add too much liquid at once
When the rice starts to swell, sprinkle in the saffron threads with salt and pepper to taste and continue cooking. The risotto is cooked when it is thick and creamy and the rice is tender but not sticky, it will still have some bite. This will take about 20-25 minutes and should not be hurried.
Just before serving stir in the cheese. Lots of it.
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