Risotto alla Milanese

Making risotto is a brief exercise in patience that yields a wonderfully creamy, comforting result. This version owes its delicate flavor and golden hue to saffron.

Calories

192

Carbohydrates

25g

Protein

17g

Potassium

446mg

Fiber

5g

Sugar

3g

Ingredients

5 1/2 cups chicken stock, preferably homemade
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
Kosher salt
Freshly ground black pepper
1 1/2 cups arborio rice (10 ounces)
Pinch of saffron threads
1/2 cup dry white wine
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon unsalted butter
2 tablespoons chopped flat-leaf parsley

Direction

Gather the ingredients.
In a medium saucepan, bring the chicken stock to a simmer; keep warm.
In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.
Add the rice and cook for 1 minute, stirring to thoroughly coat.
Crumble the saffron into the wine.
Add the saffron and wine mixture to the rice.
Cook, stirring, until the wine is absorbed.
Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter, and parsley and serve immediately.