Risotto Milanese

Versión en español

I have not made risotto in a while, I love the taste, and cooking it relaxes me. I know that many people think is awful to stay 30 minutes "guarding" the pot, I usually watch TV or listen to books in the kitchen, so I appreciate these little breaks. As I've told my husband comes from an Argentinean-Hungarian-Italian family and my mother-in-law taught me to cook risotto Milanese before coming to the U.S.A, the most classic and simple of the risottos, a classic one that we always return.

The keys to a?successful?risotto is a pot or large heavy-bottomed skillet, that can handle the heat of cooking a slow risotto well. And the ingredients: short-grain rice: Arborio or similar and never wash before using.

Visit our collection of Chilean recipes here.

Risotto Milanese

8 people
Ingredients:

• 3 tablespoons butter
• 1 large onion, chopped into small cubes
• 2 cups short-grain rice ?(arborio)
• 1 cup white wine
• 4 cups hot vegetable broth
• 2 generous pinches of saffron
• ½ cup Parmesan cheese
• oil, salt

Preparation:

1. In a large pot with a thick bottom, I use a cast-iron one. Heat 1 tablespoon butter and one tablespoon of oil over medium-high heat, add the chopped onion, and cook until it is translucent about 5-8 minutes.
2. Heat the vegetable stock; once hot add the saffron and stir, it will turn yellow.
3. Add rice to the onion and fry, stirring the rice for 3-4 minutes, add all the wine at once and stir letting the wine is completely evaporated, 3 minutes more.
4. Reduce heat to medium and add a cup of hot broth, stir until it evaporates, set it boils gently, lower or raise the fire as needed. Keep adding hot broth, one cup at a time, stirring and allowing to evaporate, repeat this for 20-24 minutes.
5. Try the rice should be al dente, if not keep adding water and stirring, every 1-2 minute test if it is ready. Turn off the heat, add one tablespoon butter and Parmesan, stir vigorously to incorporate everything.
6. Try, adjust the seasoning with salt. Let it stand for 5 minutes. Serve hot.
7. To reheat, add a little warm water and stir over medium heat or in the microwave.