Risotto Milanese Recipe

Risotto Milanese Recipe - 8 servings


6 cups Chicken Broth

1 small onion, chopped

1 teaspoon olive oil

16-ounce box Arborio rice

1/3 teaspoon powdered saffron

1/4 cup dry white wine

1/3 pound fresh mushrooms, sliced

7-ounce can water-packed artichoke hearts, drained


In a large nonstick skillet, sauté onion in olive oil 4-6 minutes. When onion is tender, stir in rice, sauté 3-4 minutes. When onion is tender, stir in rice, sauté 3-4 minutes, stirring often. Add saffron, wine and 1/4 cup of the simmering broth. When the liquid is absorbed, add 1/2 cup additional broth. Stir and cook until liquid is absorbed, then add another 1/2 cup broth. Repeat the process until all the broth is used, Add mushrooms and artichokes when last half-cup of stock is added. Remove from heat. Cover and let sit 5-10 minutes or until all the liquid is absorbed. Season with salt, if desired.

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