As far as we're concerned, we're in full comfort food season now. It's November, there's a chill in the air, and all we can think about are our favorite warm and comforting meals for dinner. If you've spent some time in Northern Italy, specifically in Milan, you may be familiar with a very traditional dish that is risotto milanese. It's a yellow risotto because of the saffron in it, and you can find it on just about any menu and in any household in the city! Today we're breaking down this milanese favorite for you to try.
What you'll need:
- 2 cups Arborio rice
- 1 tsp. saffron
- 4 cups chicken stock, hot
- 1.5 cups dry white wine
- 1/2 cup grated Parmigiano-Reggiano cheese
- 3 tbsp. butter
- 2 tbsp. evoo
- 1 medium onion, diced
: In a large saucepan, pour olive oil over medium heat. Sautee onions and a pinch of salt until onions become translucent. Raise the heat slightly and add in rice, cooking for about four minutes until toasted.
: In a separate pot with the chicken stock, add the saffron.
: Add the wine to the pan with rice and season with salt. Add about four ounces of the saffron infused stock and cook over medium-high heat, stirring continuously. The rice will absorb the stock. Repeat these steps, pouring the stock gradually into the rice two more times. Test the rice as you go and if it needs to cook longer, continue to add stock and stir.
: The final step is to add in the butter and cheese and mix well. The rice should be creamy and the ingredients will distribute.
Save some cheese for the top and buon appetito!