Risotto Milanese

According to our local weather service, we are expecting warm temperatures this weekend.  So, I thought it best that I hurry up and post this Risotto dish that I made a few weeks ago-- and I have to tell you, that it was creamy, and delicious. Best of all, it wasn't that difficult to make. I promise.

I've bought Risotto mixes and frozen versions, and they just aren't good.  There is nothing like a serving of freshly made Risotto.   I forget to make it, and I need to change that.  You always start with chicken broth (or homemade stock).  This particular version uses saffron, to give the risotto a beautiful yellow color.  Saffron is very expensive, but I buy a small jar at my local Trader Joe's.  You can always "cheat" and use Tumeric.  It's not quite the same, but a tiny pinch will give a pretty yellow color, too.

Your mis en place (aka "set up")-- your chicken stock, heating up, a pot with olive oil, white wine (I use sauvignon blanc), chopped onion and rice, and grated Parmigiano-Reggiano.   The kind of rice is important.  Carnaroli is my #1 choice, but it can be a little tricky to find. Otherwise Arborio rice works well.  (This is not the time to use regular rice, as it's not starchy enough.)

I've heard it said that making risotto is laborious and involves stirring and stirring.  I beg to differ!  Yes, I have to pay attention, but I am able to multi-task with other things nearby, as long as I pay attention.   We begin by coating a large saucepan generously with olive oil over medium heat. Next, we add the onions and salt and sweat them until translucent, about 5 minutes

Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.

 Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice.
Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.

 Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.

Now, for the finishing touches-- 

Toss in the butter and Parmigiano-Reggiano and “whip the heck out of it.” The rice should be creamy but still flow and hold its own shape.

This is a beautiful Risotto recipe, and I got it from Food Network's Anne Burrell, who happens to be one of my favorite celebrity chefs.   I made this Risotto to be served with this:

Osso Bucco (Beef Shank Cut), which is traditional served with Risotto Milanese.   If I do say so myself, this dinner was one of my crowning glories.  My son still talks about it.  I will share that recipe, next.

Are you ready to make Risotto?  You won't be sorry. 

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