I’ve heard it said that Risotto can be laborious to make, and requires a lot of stirring. Not with this recipe! Sure, there’s some stirring, but you can multi-task with this recipe. I made this version of Risotto to go along with my Osso Buco recipe– and it was divine.
According to our local weather service, we are expecting warm temperatures this weekend. So, I thought it best that I hurry up and post this Risotto dish that I made a few weeks ago– and I have to tell you, that it was creamy, and delicious. Best of all, it wasn’t that difficult to make. I promise.
I’ve bought Risotto mixes and frozen versions, and they just aren’t good. There is nothing like a serving of freshly made Risotto. I forget to make it, and I need to change that. You always start with chicken broth (or homemade stock). This particular version uses saffron, to give the risotto a beautiful yellow color. Saffron is very expensive, but I buy a small jar at my local Trader Joe’s. You can always “cheat” and use Tumeric. It’s not quite the same, but a tiny pinch will give a pretty yellow color, too.
Your mis en place (aka “set up”)– your chicken stock, heating up, a pot with olive oil, white wine (I use sauvignon blanc), chopped onion and rice, and grated Parmigiano-Reggiano. The kind of rice is important. Carnaroli is my #1 choice, but it can be a little tricky to find. Otherwise Arborio rice works well. (This is not the time to use regular rice, as it’s not starchy enough.)
I’ve heard it said that making risotto is laborious and involves stirring and stirring. I beg to differ! Yes, I have to pay attention, but I am able to multi-task with other things nearby, as long as I pay attention. We begin by coating a large saucepan generously with olive oil over medium heat. Next, we add the onions and salt and sweat them until translucent, about 5 minutes
Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice.
Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
Now, for the finishing touches–
Toss in the butter and Parmigiano-Reggiano and “whip the heck out of it.” The rice should be creamy but still flow and hold its own shape.
This is a beautiful Risotto recipe, and I got it from Food Network’s Anne Burrell, who happens to be one of my favorite celebrity chefs. I made this Risotto to be served with this:
Osso Bucco (Beef Shank Cut), which is traditional served with Risotto Milanese. If I do say so myself, this dinner was one of my crowning glories. My son still talks about it. I will share that recipe, next.
Are you ready to make Risotto? You won’t be sorry.
Risotto Milanese
Ingredients
- 2 tbsp Extra-virgin olive oil
- 1 large onion cut into 1/4-inch dice
- 1 tsp Kosher salt
- 2 cups Carnaroli or Arborio rice
- 2 large pinches saffron
- 3-4 cups chicken stock kept HOT
- 1 cup dry white wine
- 2 tablespoons butter
- 1/2 cup grated Parmigiano-Reggiano up to 3/4 cup
Instructions
- Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes.
- Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
- Add the saffron to the hot chicken stock; the stock should turn bright yellow.
- Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice.
- Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
- Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
- Toss in the butter and Parmigiano-Reggiano and “whip the heck out of it.” The rice should be creamy but still flow and hold its own shape.
Notes
Nutrition
Don't get me wrong the risotto looks delish, but whoa! on your osso bucco!
So looking forward to your posting of the osso bucco. These two would be a perfect meal!
This looks heavenly!
I am salivating as mad, just from looking at your fabulous and creamy risotto and plus, topped with the mouthwatering osso bucco…
Cheers and thanks for sharing,
Lia.
This looks amazing…I have only recently made risotto a permanent part of the rotation. I can hardly wait to make your recipe.
I LOVE making risotto and my husband loves it when I make it even more. It's fun to mix it up with vegetables and such, but the classic milanese is a simple, elegant winner.
I'm with Marie. That osso bucco looks equally wonderful.
Love risotto and find myself saving every recipe for it that I find. This looks particularly good! It hit the mid-90's here in LA so no risotto till it cools back down! Great photos!
mmmm…..looks delicious.
That risotto reminds me of the first time I went to Italy and met my aunts and uncles. The one living in Milan made me risotto alla milanese. My first introduction to the rice and the relatives left me wanting more. Your dish looks perfect – and that osso buco – looks better than a restaurant's.
Risotto from a box just sounds awful to me! I'd much rather stand over the stove and stir…it's so worth it. this sounds majorly delicious!
It looks just as it should Debbie, and can't wait for the osso bucco recipe as well.
Wow – both the risotto and the osso bucco look absolutely delicious. I've only made risotto once but loved it so I'm going to add this to my list of recipes to try. Thanks!