Risotto Milan style
Posted by Darby on April 8, 2009 under Arneis, Main | 
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Risotto Milanese Recipe
This is a classic Italian dish that is quite versatile. Once you learn how to make risotto you will find many uses for it, either as a stand alone course or as an accompaniment to other dishes.
Rice is grown extensively in the plains of Northern Italy, and risotto competes with pasta as a major source of carbohydrate in traditional regional cuisine.
Ingredients
- 350g oz aborio or short grain rice
- 60g butter
- 1 diced onion
- 100 ml dry white wine
- 3 cups hot chicken or vegetable stock
- Small pinch saffron
- Extra 30g butter
- 2 tablespoons grated Parmesan cheese
- Salt to taste
Method
- Saute the onion in the 60g of butter, till it is soft, not browned
- Add rice and saffron and stir well so that each grain is covered with butter
- Add the wine and stir well over low-moderate heat. As the liquid is absorbed and evaporates add the stock about a half a cup at a time, stirring constantly. It will take about 20 minutes to cook. You may need a little more water to make sure the rice is fully cooked.
- When the rice is cooked stir through the extra butter, salt and cheese.
- Remove from heat and cover for a few minutes before serving.
Wine pairing for Risotto Milanese
If you are serving it as a stand alone dish I would suggest an Arneis. The distinct flavours of this wine wine would not be overwhelmed by the moderate flavours of the saffron and cheese. If you are serving this with a meaty dish such as osso buco you would match the wine to the meat.
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