Risotto alla Milanese

Ever get tired of plain old rice to accompany your meal? When I start craving something with a little more substance than plain white rice, I turn to my mum’s Risotto recipe. The best part about it is its versatility – you can add whatever you want to it, eat it with almost anything, and it tastes just as good without the cheese (for those non-dairy people in the audience). So, I thought I would share with you all, as I do truly believe this is a staple recipe for any kitchen.

Risotto alla Milanese
Prep time: 10 min
Cook time: 45 min (ish)
Serves 6 (as a main course)
 

1 medium onion, finely chopped
8 tbsp unsalted butter – margarine does work as well
2 cups  arborio, or other short-grain Italian rice
1/2 cup dry white wine – I substitute with more broth
6 cups hot chicken or vegetable broth
1 cup finely grated Parmigiano-Reggiano – I presume this is Parmesan cheese; in either case, that it what I use
Kosher salt and freshly ground black pepper, to taste

Heat broth in medium saucepan over high heat until hot but not boiling; keep hot.

Meanwhile, saute onion in 2 tbsp butter in a large pot for 5 minutes, until translucent and fragrant. Stir in rice and cook over medium until for 3 minutes. Add wine, 2 cups of the broth, and bring to simmer over medium-high heat. Adjust heat to maintain a steady simmer. Cook until most of the liquid has been absorbed, stirring every couple of minutes. Add 1 cup broth and keep cooking until absorbed; repeat until rice is al dente but not raw.

When the rice is ready, stir in cheese. Add any remaining broth until desired consistency is reached. Remove from heat and stir in remaining butter. Season with salt and pepper, and serve.

This recipe originally comes from The Best of Fine Cooking, Real Italian magazine (p70). 

Any variations I make will be linked below, and please share any variations you try! Enjoy!

S.

VARIATIONS:
Spicy Shrimp Risotto
Leek & Ham Risotto

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