Risotto alla Milanese
Mark Bittman, How to Cook Everything p208
Note: True risotto alla Milanese contains bone marrow, which is not that easy to come by. If you have some, add it at the beginning.
4-6 cups chicken, beef, or vegetable stock, or water
½ teaspoon saffron threads
2 tbs butter or extra-virgin olive oil
Plus 2 tbs butter
1 medium onion, minced
1 ½ cups Arborio rice
Salt and fresh ground black pepper to taste
½ cup dry white wine (I used water)
½ cup freshly grated Parmesan cheese
1. Warm the liquid in a medium saucepan over medium heat, crumble the saffron into it, and leave the heat on.
2. Place the butter or oil in a large saucepan or skillet, preferably non-stick, and turn the heat to medium. When it’s hot, add the onion and cook, stirring occasionally, until it softens, 3 to 5 minutes.
3. Add the rice and stir until it is coated with butter. Add a little salt and pepper, then the white wine. Stir and let the liquid bubble away.
4. Begin to add the warmed stock, ½ cup or so at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat medium to medium-high, and stir frequently (constant stirring is not necessary).
5. Begin tasting the rice 20 minutes after you add it; you want it to be tender but with still a tiny bit of crunch. It could take as long as 30 minutes to reach this stage. When it does, add the softened butter and Parmesan. Check the seasoning, adjust if necessary, and serve immediately.
Now where can I get some saffron and bone marrow?