Risotto alla Milanese

Regardless of what you may have read or heard elsewhere, there is
really no shortcut to making an excellent risotto. It will always take
you twenty minutes from the time you start the cooking process until
you bring it to the table. If you have ever eaten an excellent
risotto, you will know that it is worth the time and patience it
takes. The object is to create a creamy and voluptuous dish while the
core of the rice remains resistant to the tooth. There are as many
varieties of risotto as you can possibly think of, but this one is the
classic accompaniment to Osso Buco.

Makes 6 servings

Ingredients:

6 1/2 cups chicken or beef broth
3 tablespoons finely chopped shallots or onion
5 tablespoons unsalted butter
3 tablespoons vegetable oil
2 cups raw Arborio rice
1/2 teaspoon saffron threads, crushed
3/4 cup freshly grated Parmigiano-Reggiano cheese
sea salt and freshly ground white pepper

Preparation:

Bring the broth to a slow steady simmer.

Put the shallots in a heavy pan with 3 tablespoons of the butter and
all the oil and sauté over medium-high heat until translucent but not
browned.

Add the rice and stir until it is well coated. Sauté lightly then add
1/2 cup of the simmering broth.

Proceed according to basic risotto direction, adding 1/2 cup broth as
the rice dries out, and stirring very frequently to keep it from
sticking.

If you run out of broth, use water.

When the rice is almost done, add the saffron, all the grated cheese
and the remaining butter.

Mix well. Taste and correct for salt.

Remember, when the cooking nears the end, not to add too much broth at
one time. The risotto should be creamy but not runny.

Serve immediately, with additional grated cheese on the side, if
desired.

Teacher’s Tips:
Taste your broth to determine whether you will need additional salt.
Taste about halfway through to correct seasoning. Don’t add salt at
the end!

This risotto is good enough to be “supper” all by itself. Simply toss
a salad of peppery greens and choose a luscious Vernaccia di San
Gimignano. Leftover risotto makes delicious rice cakes.






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