5 to 6 cups of Vegetable Broth
4 tablespoons of unsalted butter
1 medium onion, minced
2 cups of Italian arborio rice
1/8 teaspoon of saffron,
powdered or threads, diluted in
1 cup of the broth
salt and freshly ground pepper to taste
2/3 cup of freshly grated
The traditional Risotto alla Milanese uses beef bone marrow as the fat in which the rice is sautéed. This recipe uses butter in its
place. The saffron gives the finished risotto a golden hue.
1. Heat the broth in a three quart saucepan to a simmer.
2. In a large, heavy saucepan or Dutch oven, melt the butter over medium heat and sauté the onion until translucent (about 3
minutes). Add the rice, and stir until coated.
3. Add just enough broth to cover the rice (about 1/2 cup). Stir well.
4. Cook the rice on medium heat, stirring constantly. As the broth is absorbed, add more (about 1/2 cup at a time). When the rice
has absorbed all 5 cups of broth, test for tenderness. If it is still hard, add additional half-cups of broth. Keep on stirring and cooking until tender but not mushy. (Total cooking time is about 18 to 22 minutes).
5. Stir in the saffron-broth mixture. When the rice is evenly colored and flavored by the saffron, stir in the grated Parmesan
cheese. Taste again; when creamy yet al dente, remove from heat. Add salt and pepper to taste. Serve immediately.