RISOTTO
6 side-dish or 4 main-course servings
For Risotto Milanese, the classic accompaniment to braised meat, especially Osso Buco, steep 3 generous pinches saffron in 1 cup of the hot broth for 10 minutes and stir into the rice after adding the wine. Proceed as directed below.
Pour into a saucepan, heat, and maintain at a bare simmer:
- 8 cups chicken broth
Heat in a large heavy saucepan over medium-low heat:
- 2 tablespoons butter or olive oil
Add and cook, stirring, until soft but not browned:
- 1 medium onion, minced
- (1 teaspoon salt, if using unsalted chicken broth)
Stir in:
- 2 cups Arborio or other risotto rice
Continue to stir the rice until it is thoroughly coated in fat and almost entirely opaque, 3 to 5 minutes. Add, if desired:
- (½ cup dry white wine)
Stir until the wine is absorbed. Stir in the broth 1 cup at a time, waiting for each cup to be absorbed before adding the next. Stir the risotto continuously and maintain a simmer. When 6 cups broth have been absorbed, add the remaining broth ½ cup at a time and start tasting the rice. Take the risotto off the heat when the rice is tender but still has some “bite”; it should be creamy, not stiff. Fold in:
- 1 to 1½ cups grated Parmesan, to taste (4 to 6 ounces)
- 2 tablespoons butter
Season to taste with:
- Salt and black pepper