Easy Risotto Milanese

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 3 1/2 cups chicken broth or 3 1/2 cups seafood stock
• 2 tablespoons butter
• 1/2 medium onion, diced fine
• kosher salt
• 1 medium garlic clove, minced fine
• 1 cup arborio rice or 1 cup carnaroli rice
• 1 large pinch saffron thread, crushed
• 1/2 cup dry wine
• pepper
• 1/2 cup grated parmigiano-reggiano cheese

Recipe

• 1 bring broth to a simmer in a small pot. reduce heat to the lowest possible setting.
• 2 melt butter in a heavy-bottomed pot or dutch oven. add onion and a big pinch of salt. saute over medium-low heat until onion is soft and translucent but not brown, about 10 minutes. add garlic and saute until fragrant, about 1 minute.
• 3 increase heat to medium. add rice and saffron and stir well. cook, stirring every minute or two, until edges of rice are transparent, about 4 minutes.
• 4 add wine and stir well. simmer until liquid is absorbed and bottom of pot is mostly dry, about 5 minutes.
• 5 add 1 1/2 cups hot broth and stir well. simmer, stirring every 3-4 minutes, until liquid is absorbed and bottom of pot is mostly dry, 10-12 minutes.
• 6 add more hot broth, about 1/2 cup at a time. stir after each addition and cook until liquid is absorbed, about 3-4 minutes. it should take 3-4 additions of broth to get the rice cooked; it should still have just a hint of al dente bite in the center of each grain. (the rice can be held in a 350f oven for about 30 minutes after the third addition of broth if necessary.).
• 7 season to taste with salt and pepper; stir in parmigiano and serve at once in warmed bowls.