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Classic Risotto Milanese

Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on time 29 mins
Total time 29 mins
Yield Serves 5 (serving size: about 1 cup)
Saffron gives Classic Risotto Milanese its golden color. Enjoying a warm bowl of Classic Risotto Milanese will leave you wanting for more of this rich, creamy, earthy dish.

Ingredients

  • 5 cups unsalted chicken stock (such as Swanson)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/4 cups diced onion
  • 1 1/2 cups Arborio rice
  • 5/8 teaspoon kosher salt
  • 1/4 teaspoon saffron threads, crushed
  • 1/2 cup dry white wine
  • 1 tablespoon butter
  • 1/2 teaspoon freshly ground black pepper
  • 1.5 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 323
  • fat 7.9 g
  • satfat 3 g
  • monofat 4 g
  • polyfat 0.6 g
  • protein 11.2 g
  • carbohydrate 48.7 g
  • fiber 2 g
  • cholesterol 11 mg
  • iron 1.1 mg
  • sodium 455 mg
  • calcium 92 mg

How to Make It

  1. Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.

  2. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add rice, salt, and saffron; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 22 minutes total); reserve 1/3 cup stock at last addition. Remove pan from heat. Stir in reserved 1/3 cup stock, butter, pepper, and cheese. Top with parsley.