What’s for Dinner
$5 Dinner: Risotto alla Milanese
-Courtesy of Chef Remo Vannini, L’Incontro Restaurant
Saffron, a lovely spring spice, produces a bright colorful and aromatic risotto.
The secret to perfect risotto, with firm grains and no stickiness, is adding hot stock as the rice cooks. Another tip for great tasting risotto is not to add salt until the very end, after the Parmesan cheese, which contains lots of its own salt.
4 to 5 cups chicken broth ($1.50)
1 large Vidalla or purple onion, minced ($0.50)
3 tablespoons olive oil ($0.50)
1 pound Arborio rice, about 2 1/4 cups ($0.50)
6 or 7 strands saffron ($0.35)
1 cup white wine ($0.85)
3 tablespoons unsalted butter, soft ($0.50)
3/4 cup grated Parmesan cheese ($0.25)
1. In a small saucepan over medium heat bring the stock to a low boil.
2. In a large skillet sauté the onion in oil over medium heat until the onion is translucent, about 6 minutes.
3. Add the rice and saffron, and stirring constantly sauté for about 3 minutes. Add the wine and stir until completely absorbed.
4. Add 1 cup of the hot stock and stir until the stock is absorbed. Add more stock, a little at a time, until the rice is tender, about 25 minutes.
5. Remove the rice from the heat, stir in the butter and the Parmesan. Taste and only then season with salt and pepper, if needed.
6. Serve immediately. You can top with an extra pat of butter, if you like.