Risotto

Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy.

Risotto is normally a primo (first course), served on its own before the main course, but risotto alla milanese, pronounced [ɾiˈzɔtːo alːa milaˈneːze], is often served together with ossobuco alla milanese.

NOw how to make it?

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium onion, cut into 1/4-inch dice
• 1 teaspoon saffron threads
• 3 1/2 cups chicken stock, hot
• 2 cups arborio rice
• 1/2 cup white wine
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling

Directions

In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Meanwhile add the saffron to the stock, stirring to infuse. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.