Italian Meat and Poultry Recipes - Risotto alia Milanese Recipe

Ingredients

• 1/3 cup butter

• 2 tablespoons olive oil

• 2 onions, finely diced

• 2 1/4 cups risotto rice

• 4 1/2 cups hot Chicken Stock

• 1/2 teaspoon saffron threads

• 1/2 cup dry vermouth or dry white wine

• 1/2 cup Parmesan cheese, freshly grated

• salt and pepper

Serves 4

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Method:

1. Melt 1/4 cup of the butter with the olive oil in a large heavy-based saucepan. Add the onions and sauté for 5 minutes until softened but not colored.

2. Add the rice to the onions and stir well to coat the grains with the butter. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice.

3. Continue adding stock in this way until you have added about half, then add the saffron and stir well. Continue adding the stock, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes in all.

4. Finally add the vermouth or white wine, Parmesan, and the remaining butter in small pieces. Season to taste with salt and pepper.

5. Stir well, cover and leave the risotto to rest for a few minutes before serving.