Saffron risotto alla milanesa

Cooking time: approximately 40 minutes

Ingredients

12 oz. Long Grain Rice

3 oz. Butter

1 medium-Size White Onion, thinly sliced

½ cup Dry White Wine

1 ¼ qt. lean Beef Broth

A pinch off saffron

6 Tbs. Grated Parmigiano Cheese

Salt, to taste

Cooking method:

In a saucepan, sauté 2 ounce of butter with the onion. When the onion begins to get tender, add the rice and stir until it is lightly toasted and has absorbed the fat. Pour in the wine and let it evaporate.

Add spoonful of broth and continue stirring, letting the rice absorb it, continue to add broth, one spoonful at a time, and stir until the rice is almost cooked. Allow each spoonful to be absorbed before adding the next one.

Halfway through cooking, dissolve the saffron in a little broth and add it to the rice. Do not add from the beginning, since the saffron would not cook.

When the rice is bright yellow and ’al dente, turns off the head and mix in the remaining butter and parmagiano. Stir the rice well with a wooden spoon until the ingredients are blended thoroughly and the risotto is smooth. The rice grains should be fluffy yet not too soft, and still hold its shape.

Variations:

While cooking the union you may also add a piece of sausage, sliced mushrooms, or chicken livers.

The same risotto recipe without saffron is called ‘alla parmigiana

Risotto made without saffron and covered with thin slices of fontina cheese and then baked in the Oven is a popular variation in the piedmont region, where the local red wine (Barbera or Barolo) is also used instead white