Recipes

Saffron Risotto

Cuisine: Italian

Type: Side Dish

Serves: 4

Source:	Based on Mario Batali
Attributes:	Book
Comments:	This the traditional side dish of Osso Buco Milanese. We cut this in half for the two of us, and it is plenty.
Serving Suggestions:

Ingredients:

1 tsp. saffron threads
8 cups chicken stock, hot
1/2 cup extra-virgin olive oil
1 medium onion, diced (or a shallot, diced)
1-1/2 cups arborio rice
1/2 cup dry white wine or vermouth
4 tbs. unsalted butter
1/2 cup freshly grated Parmesan cheese, plus some for serving

Instructions:

1. Add the saffron threads to the hot chicken stock and stir to infuse.

2. In a sauté 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 to toast and coat, 3 to 4 minutes.

3. Add the wine and stir, cooking until reduced. Add a ladle of the hot stock and cook, stirring until the liquid is absorbed. Continue adding stock a ladle at a time, always cooking and stirring until the liquid is absorbed. Cook this way until the rice is tender and creamy, yet still al dente, about 18 to 20 minutes.

4. Remove the pan from the heat. Stir in the butter and cheese until well mixed. Divide the risotto among warmed dinner plates and serve with additional cheese for topping.