Risotto Milanese

Changes: No saffron, added equal measure of mushrooms as onions.

Risotto Milanese

2 1/2 quarts Chicken Stock 4oz (120g) Whole Butter 5oz (150g) Onions 1lb 8oz (700g) Arborio Rice 8 fl oz (250mL) Dry White Wine 1/2 tsp (2ml) Saffron Threads 4oz (120g) Parmesan, grated From: On Cooking, Third Edition

-Bring Chicken stock to a simmer. -Heat three ounces (90g) of the butter in a large, heavy saucepan. Add the onions and saute until translucent -Add the rice to the onions and butter. Stir well to coat the grains with butter, but do not allow the rice to brown. Add the wine and stir until it is completely absorbed -Add the saffron. Add the simmering stock, 4 fluid ounces (120mL) at a time, stirring frequently. Wait until the stock is absorbed before adding the next 4 oz portion. -After approximately 18-20 minutes, all the stock should be incorporated and the rice should be tender. Remove from heat and stir in the remaining 1oz of butter and the grated cheese. Serve immediately.