Risotto alla Milanese or Risotto allo Zafferano
(Risotto with Saffron)
"This is the classic accompaniment to Osso Buco, but it stands up well as a primo when the antipasto or main course is highly spiced or very rich. The delicate flavor combination of the saffron and cheese is calming on the palate."—Mario Batali (from Molto Italiano)
Ingredients:
• 1 teaspoon SAFFRON THREADS
• 8 cups CHICKEN STOCK, heated until hot
• ¼ cup EXTRA-VIRGIN OLIVE OIL
• 1 medium ONION, cut into ¼-inch dice
• 1½ cups ARBORIO RICE
• ½ cup DRY WHITE WINE
• 4 tablespoons UNSALTED BUTTER
• ½ cup freshly grated PARMIGIANO-REGGIANO, plus more for serving
Procedure:
1. Add the saffron to the hot stock, stirring to infuse.
2. In a 10- to 12-inch sautè pan, heat the olive oil over medium heat until almost smoking. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opague, 3 to 4 minutes.
3. Add the wine, then add a 4- to 6-ounce ladleful of the stock and cook, stirring, until the liquid is absorbed. Continue stirring and adding the stock a ladleful at a time, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente, about 18 minutes (you may have a little stock left over).
4. Remove the pan from the heat and stir in the butter and Parmigiano until well mixed. Divide the risotto among four warmed plates, and serve with additional Parmigiano.
Serves 4
IWM Recommendation:
Tenuta Castellino Capineto
Sandro Fay Valtellina Sforzato 'Ronco del Picchio'
This recipe is printed with the express permission
of Mario Batali and Harpers Collins Publishers
Inc. No part of this recipe may be used or reproduced
in any manner whatsoever without written permission.
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