Risotto milanese

Risotto Milanese

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2 Spanish onions, medium dice
6 garlic cloves, finely chopped
4 cups aborio rice
1/2 gallon chicken stock
1 teaspoon saffron threads
1 cup finely grated Parmesan cheese
1-1/2 cups heavy cream
salt and pepper to taste

Sweat onions and garlic together. Add rice to pan, mix with onions and garlic, and turn heat to medium high. Heat chicken stock separately and add 6 ounces at a time to rice mixture. Add saffron, stirring until evaporated. Keep repeating process until the stock is used up and the rice is al dente. At finish, add cheese, cream, and salt and pepper.

Makes:About 6 cups

Tags: recipe, Risotto milanese, cooking, diy