Risotto Milanese
Risotto Milanese
2 tablespoons olive oil
2 tablespoons butter
1 medium yellow onion, chopped
1 cup arborio rice
1/2 cup Seghesio Arneis
1 clove garlic, minced
3-1/2 cups chicken stock
1 ounce dried porcini mushrooms, rehydrated in 1/4 cup chicken stock
1/4 teaspoon saffron
1/4 - 1/2 cup freshly grated Parmesan cheese
Freshly ground pepper to taste
Simmer chicken stock in separate pan. Sauté onions in olive oil and butter until onions are clear. Add rice to onions, sautéing for 5 minutes. (It is important to stir constantly from the time the rice is added until the rice is tender.)
Add wine and garlic to mixture and allow liquid to cook down. Then add 1/2 cup of warm stock and rehydrated mushrooms with their liquid. Allow liquid to cook down, stirring constantly. As the liquid simmers away, continue adding 1/2 cup of warm stock. Repeat this process until the rice is tender, approximately 30 minutes. With the last 1/2 cup of stock, add the saffron. When rice is tender, stir in 1/4 - 1/2 cup of Parmesan cheese and freshly ground pepper to taste. Serve immediately.
Serves 2 as a main dish and 4 as a side dish
From the kitchen of Ed Seghesio
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