Risotto Alla Milanese

I made this about a week ago and it was amazing! I love risotto, and have found the more simple the recipe, the better the dish. I paired it with tilapia with a chili lime butter, and a simple green salad.

*Take note, I am putting the recipe up as it was published, but I as well as all of the reviewers of this recipe used closer to 6-8 cups or stock, not 3 (I used vegetable stock). I also didn't do any of the variations listed- although I think the sherry recommendation is a good one.. 

yield: Serves 4 as a Main Course

 Ingredients:

5-6 tablespoons butter

1 small onion, finely chopped

2 cups rice(make sure to get arborio/ risotto rice)

1/2 cup white wine

3 or more cups stock

1 teaspoon salt

Saffron

Freshly Grated Parmesan cheese

preparation

Melt 3 tablespoons butter in a heavy skillet. When it is bubbling, add the onion. Cook for 2-3 minutes; do not allow the onion to brown. Add the rice and stir it well with a spatula; do not allow it to color. Be certain that the onion and rice are well coated with the butter. Add the wine and let it almost cook away. Start to add stock, a cup at a time. Let each cup of stock cook away before adding more. As the rice becomes tender, stir it with a fork to keep it from sticking to the pan. Add salt and a touch of saffron. When the rice is done, stir in the remaining 2-3 tablespoons of butter and a little grated Parmesan cheese. Serve at once. This is usually offered as a first course in Italy but may be served with certain meats, if you wish, or as a main course at luncheon.

Variations
Before adding the wine, add 4-5 slices poached marrow.

Add a little dry sherry, about 1/3 cup, to the risotto when you add the stock. If you are serving the risotto with a veal or chicken dish, use hot tomato juice instead of stock and add a little chopped basil.

Garnish the cooked risotto with thinly sliced white truffles.

House & Garden |  March 1962

by James A. Beard