Risotto Alla Milanese

5 cups low-sodium chicken broth
4 Tablespoons unsalted butter or extra virgin olive oil
1/3 cup onion, finely minced
1 + 1/2 cup Arborio rice (which is gluten free)
1/2 cup dry white wine
1 teaspoon saffron threads crushed
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
coarsely ground black pepper
sprigs of thyme

First off open wine and pour yourself a glass, take a sip to make sure it is OK.

Bring broth to a simmer in a saucepan. Melt 3 tablespoons butter in a heavy 4-quart pan over moderate heat.
Add onion and saute, stirring, until onion is softened but not yet browned, about 2 minutes. Add rice, stir for a
minute or so, making sure all grains are coated. Add wine, stir until it is completely absorbed.
Add saffron to pan and continue stirring for another minute. Begin to add broth, 1/2 up at a time, stirring
frequently after each addition, until liquid is almost completely absorbed. After about 15 minutes, begin to taste
the rice. Risotto is done when rice is tender but al dente. (You may not need all the broth) Turn off the heat
stir in Parmesan and remaining 1 tablespoon butter. Add salt and pepper, garnish with thyme. Serves 6
(Risotto will burn easily in this process, so make sure you keep stirring) (Wear those comfortable bunny slippers, because you are going to be standing there for at least 20 min)

Paula JeannePaula Jeanne



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