Risotto MilaneseINGREDIENTS 5 1/2 cups chicken stock, preferably homemade 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped Salt and freshly ground pepper 1 1/2 cups arborio rice (10 ounces) Pinch of saffron threads 1/2 cup dry white wine 1/2 cup freshly grated Parmigiano-Reggiano cheese 1 tablespoon unsalted butter 2 tablespoons chopped flat-leaf parsley DIRECTIONS In a medium saucepan, bring the chicken stock to a simmer; keep warm. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring, until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter, and parsley and serve immediately.
Copyright 2019 Mary Help of Christians Academy Culinary Arts About the author: Mary Help of Christians Academy, located in the Diocese of Paterson, is a private Catholic secondary school for young women. It is conducted by the Daughters of Mary Help of Christians, the Salesian Sisters of St. John Bosco, in collaboration with laypersons committed to Catholic education.
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