Side Dishes

Risotto Milanese

Risotto Milanese
Recipe type: Side
  • ½ cup white wine
  • 1 yellow onion, finely diced
  • ¼ cup olive oil
  • 8 cups chicken stock, infused with 1 Tbsp. saffron threads
  • 1½ cup Arborio rice
  • ½ cup Parmesan cheese
  • ¼ Tbsp. butter
  1. To infuse the Chicken Stock, bring to a simmer on the stove with the saffron in the stock.
  2. It will make the stock very dark gold, DO NOT LET BOIL.
  3. Simmer approximate 5 minutes, let sit until ready to use.
  4. In a wide, tall skillet, sauté onions in olive oil until translucent—approximately 10 minutes on low-medium heat. (If you cook onions or garlic too high they will get bitter instead of the sweet, caramelization we’re looking for here).
  5. Toast rice for 3-4 minutes in pan until golden brown, like Rice-a-Roni.
  6. Add the white wine to deglaze the pan and stir until completely absorbed.
  7. Add the stock ladle by ladle—waiting until the previous ladle-full has been fully absorbed to add the next- this is important to keep it from being soupy- more like rice pudding.
  8. Repeat slowly until rice is cooked al dente, which is approximately 20 minutes.
  9. Add butter and cheese—then serve while hot.
For the people who don't like to use alcohol for cooking, you can easily use chicken broth mixed with about a tablespoon of vinegar- I usually use White Rice Vinegar or Apple Cider vinegar. And Mindy- Mike ate that mixture in the Mushroom soup without complaining, so don't worry about the vinegar, even though he could smell it cooking somewhere…