Risotto alla Milanese (Saffron Risotto)

If you have been reading this blog for awhile, you might remember my quest to create the perfect porcini mushroom risotto (see here for a refresher).  I pretty much constantly crave this savory creamy concoction.  But hearty mushroom risotto doesn't necessarily jump to the front of your list of things to make during the dog days of summer. 

So what can you do to satisfy your risotto cravings despite the heat?  Enter Risotto alla Milanese.  You've most likely seen this risotto served as a side dish alongside Osso Bucco, but I think that serving it as a side doesn't allow it to radiate in all of it's delicious glory.  The saffron adds a hint of subtle richness that's not overbearing.  The simple ingredients combine to make this dish light and creamy, not gut busting.  In other words, it's perfect all on it's own.

Risotto Alla Milanese

5 to 6 cups of chicken stock
1 large pinch of saffron
3 Tbsp extra virgin olive oil
1 large white onion, diced
1 tsp salt
2 cups arborio rice
1 cup dry white wine
2 Tbsp unsalted butter
1/2 cup freshly grated parmesan

Don't be frightened by the fact that saffron costs $238 per ounce (no really - it's more valuable than gold).  I bought this 0.06 oz bottle and didn't even use 1/10 of what was provided - a tiny amount goes a long way in terms of adding flavor and beautiful color:

It's so delicate that it comes in a small envelope:

Heat stock in a saucepan over medium heat until just boiling.  Add saffron (as I said above, you'll only need a small pinch.  I used the tip of a teaspoon as my guide):

 Then cover stock and reduce to the lowest heat setting to simmer the stock and keep it warm.

In the meantime, pour oil into large saucepan over medium heat until the oil just coats the bottom of the pan (approximately 2 to 3 Tbsp, depending on the size of the pan):

Add the diced onion and salt to the pan:

And cook until the onion starts to become translucent:

Add rice and stir to mix well:

Cook rice, stirring often, for about 3 minutes (rice should brown slightly but not burn).  Add the wine and cook until the rice has just absorbed it:

Add 1 cup of saffron infused chicken stock:

And cook, stirring often, until the rice has absorbed the stock.  Continue to add stock by the cupful, cooking until the rice has absorbed the liquid before adding the next cup.  After all of the stock has been absorbed, the risotto should like something like this (most of the liquid should be absorbed, but the rice should still be loose):

Add butter and freshly grated parmesan:

And stir until the butter and cheese have melted and become incorporated into the rice:

Garnish with freshly shaved parmesan and serve.  Buon appetito!