Risotto alla Milanese

Cooking in a Le Creuset pot doubles as an attractive serving dish.

Risotto is a process that involves stirring small amounts of hot stock into the rice (or grain) a little at a time, allowing the liquid to be absorbed as you go. It could be enjoyed by itself or as a side with any protein. Risotto alla Milanese is something I literally ate every day in Milan during our honeymoon. The intense flavor comes from the stock, saffron, and parmigiano reggiano.

Serves 2

Ingredients:

• 3.5 cups chicken stock, warmed

• 5 tablespoons, divided (4 tablespoons for cooking, 1 tablespoon for finishing)

• 1 small onion, finely chopped

• 1 cup Arborio rice

• 1 cup dry white wine (I used a Pinot Grigio)

• 1 1/2 teaspoons saffron

• 1⁄4 cup grated Parmesan

• Kosher salt and black pepper

• Extra-virgin olive oil

Steps:

1. In a separate sauce pan, heat up the chicken stock so it’s warmed.

2. In a skillet, heat up 4 tablespoons of butter and 2 tablespoons of EVOO over medium-high heat. Toss in the onion with 1 teaspoon of salt and sauté until softened.

3. Add the Arborio rice and coat the grains in the butter and oil and lightly toast for 1 minute. Add the white wine and let it reduce and get absorbed by the rice. Add 1 cup of the stock and saffron and stir until fully absorbed. Repeat with the stock 1 cup at a time. When you have the last 1/2 cup of stock, add that along with the last tablespoon of butter.

4. The rice should be shy of al dente and the risotto consistency should still be creamy and spoonable. Stir in the parmesan, and season with salt and pepper to your liking.

5. Eat a bowl of the risotto with a drizzle of EVOO on top, and smile because you put your heart into making something delicious.