It’s been C.O.L.D. Like we woke up to 12 below cold. It’s the kind of weather where I start looking for a comfort food recipe - you know the kind I mean; a big bowl of something warm and creamy that sticks to your ribs. I am a big fan of risotto - it fits the comfort food recipe bill perfectly and I do tend to make it quite frequently. The hubby gave me some saffron in my stocking so I figured I’d make a classic.
Risotto Milanese
Serves 6
2 cups arborio rice
1 1/2 quarts chicken stock
1 cup white wine
2 tsp canola oil
1 garlic clove, minced
pinch of saffron
1 cup of shredded parmesan cheese
t tsp butter optional
Heat the chicken stock over medium heat until it just comes to a boil. Reduce to a simmer. Add the saffron.
In a large saute pan over medium high heat add the canola oil. When the oil is hot add the garlic and stir quickly.
Add the rice and stir quickly to coat with the hot oil, about 1 minute.
Add the wine and stir until it is all absorbed.
Add the hot chicken broth two to three ladlefuls at a time, stirring constantly until the liquid is absorbed. You can turn the heat off under the stock at this point.
Keep doing this, stirring, stirring, stirring until you have about three ladlefuls left.
Add two ladlefuls and just as the last of the liquid is dissolved add most of the cheese, leaving just a bit to sprinkle on top for garnish.
Stir until the cheese is fully incorporated.
Remove from heat, add the butter if using and cover. Let sit for 5 minutes.
Add the last ladleful of stock and stir
To Serve:
Add to a bowl and sprinkle with the remaining parmesan cheese
How Was It?
I generally use risotto as a vehicle for leftovers but this classic recipe is meant to stand all by itself and celebrate saffron. It did. The delicate flavor of the spice came through and was not overwhelmed by the cheese. It was a perfect winter comfort food recipe. I served it with a side of roasted vegetables and I was a happy woman. I’ll show you what I did with the leftovers in a couple of days.
Check out these other Risotto Recipes:
Saffron Risotto with Langostino Tails
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PrintWinter Comfort Food Recipe - Risotto Milanese
- Category: Main Dish
Ingredients
- 2 cups arborio rice
- 1 1/2 quarts chicken stock
- 1 cup white wine
- 2 tsp canola oil
- 1 garlic clove, minced
- pinch of saffron
- 1 1/2 cups of shredded parmesan cheese
- t tsp butter optional
Instructions
- Heat the chicken stock over medium heat until it just comes to a boil. Reduce to a simmer. Add the saffron.
- In a large saute pan over medium high heat add the canola oil. When the oil is hot add the garlic and stir quickly.
- Add the rice and stir quickly to coat with the hot oil, about 1 minute.
- Add the wine and stir until it is all absorbed.
- Add the hot chicken broth two to three ladlefuls at a time, stirring constantly until the liquid is absorbed. You can turn the heat off under the stock at this point.
- Keep doing this, stirring, stirring, stirring until you have about three ladlefuls left.
- Add two ladlefuls and just as the last of the liquid is dissolved add most of the cheese, leaving just a bit to sprinkle on top for garnish.
- Stir until the cheese is fully incorporated.
- Remove from heat, add the butter if using and cover. Let sit for 5 minutes.
- Add the last ladleful of stock and stir
- To Serve:
- Add to a bowl and sprinkle with the remaining parmesan cheese
