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EFK Risotto alla Milanese

Ingredients

1 1/2 cups (about 300 g) Arborio or Carnaroli rice

5 cups low-sodium beef or chicken stock, kept hot

1 generous pinch saffron threads

3 tablespoons unsalted butter, divided

1/2 small yellow onion, very finely diced

1/2 cup dry white wine

3/4 cup finely grated Parmigiano-Reggiano

Kosher salt and white or black pepper

Directions

Steep the saffron in 1/2 cup of the hot stock for 10 minutes. Melt 1 tablespoon butter in a wide heavy saucepan and cook the onion gently until translucent without browning. Add the rice and stir 1 to 2 minutes until the grains are hot and lightly toasted. Add the wine and cook until almost fully absorbed. Add hot stock a ladleful at a time, stirring regularly and allowing most of each addition to absorb before adding the next. About halfway through, add the saffron stock. Continue until the rice is creamy but still al dente, about 18 to 22 minutes total. Remove from heat and vigorously stir in the remaining butter and Parmigiano. Adjust salt and pepper, loosen with a splash of stock if needed, and serve immediately.

Steep the saffron in 1/2 cup of the hot stock for 10 minutes. Melt 1 tablespoon butter in a wide heavy saucepan and cook the onion gently until translucent without browning. Add the rice and stir 1 to 2 minutes until the grains are hot and lightly toasted. Add the wine and cook until almost fully absorbed. Add hot stock a ladleful at a time, stirring regularly and allowing most of each addition to absorb before adding the next. About halfway through, add the saffron stock. Continue until the rice is creamy but still al dente, about 18 to 22 minutes total. Remove from heat and vigorously stir in the remaining butter and Parmigiano. Adjust salt and pepper, loosen with a splash of stock if needed, and serve immediately.
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