Risotto Milanese
Servings
2Serving size
about 2 cupsThis recipe can easily be multiplied and keeps well for a a day or so in the refrigerator. Reheat gently.
Ingredients
| 1/4 tsp. Saffron |
| 1 cup Water |
| 2 tsp. Olive oil |
| 4 clove Garlic, raw (minced) |
| 1 medium White onions (diced) |
| 1 cup Arborio rice |
| 1/4 cup White wine |
| 2 1/2 cups No salt added vegetable stock |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 ounce Parmesan cheese (grated) |
Instructions
Place 1 cup water in a small pan and bring to a boil.
Pour the boiling water over the saffron and let stand.
Heat 1 teaspoon of the olive oil over medium high heat in a medium size skillet.
Add the onion and cook for 3 minutes. Stir frequently.
Add the minced garlic and cook for about 2 minutes. Stir frequently.
Add the risotto and cook for about 1 minute, stirring frequently.
Add the white wine, vegetable stock, salt and pepper.
Add the saffron and water from the small dish.
When the risotto is simmering, reduce the heat to medium and cook, stirring frequently so that the rice will not stick to the bottom.
After about 15 minutes, check to see if the rice is done. Add more water 2 tablespoons at a time as needed.
When the rice is done add the parmesan and stir to blend in.
When the rice is soft but not mushy serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a classic Italian risotto with the onions, cheese and a great saffron flavor*.