Risotto alla Milanese

Creamy saffron-tinted Arborio rice, stirred patiently and enriched with butter and Parmesan.

Ingredients

• 6 cups chicken stock
• 1/4 teaspoon saffron threads
• 4 tablespoons butter, divided
• 1 small onion, finely chopped
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 3/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Directions

1. Heat the stock in a saucepan and keep it at a low simmer; stir in the saffron to bloom.
2. In a wide heavy pan, melt 2 tablespoons of butter over medium heat and saute the onion until soft.
3. Add the rice and stir for 2 minutes until the grains are coated and translucent at the edges.

Pour in the wine and stir until absorbed.

1. Add the hot stock one ladle at a time, stirring constantly and adding more only when the previous addition is absorbed.
2. Continue for about 18 to 20 minutes, until the rice is creamy and al dente.
3. Remove from heat and stir in the remaining butter and the Parmesan. Season and serve immediately.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, who taught that risotto rewards patient stirring.