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Sunday Dinner: Risotto with Parmesan and Saffron

After a turkey filled week, I thought it would be nice to find a hearty vegetarian entree for tonight's Sunday Dinner installment. A creamy risotto makes for a filling main course, and — bonus! — will pair nicely with warmed slices of leftover turkey. Serve it up with a nice mixed salad and a dry white wine and you've got yourself a meal! To get the recipe,


Risotto alla Milanese (Risotto with Parmesan & Saffron)
From Fine Cooking

1 medium onion, very finely chopped
8 Tbs. unsalted butter
1 lb. (2 cups) arborio, vialone nano, or carnaroli rice, or other medium- or short-grain Italian rice
1/2 cup dry white wine
6 cups hot homemade or low-salt canned chicken broth; more as needed
1/2 tsp. saffron threads
1 cup finely grated Parmesan, preferably parmigiano reggiano
Salt and freshly ground black pepper to taste

  1. In a heavy-based saucepan that's large enough to hold the rice with plenty of room left over, cook the onion in 2 tablespoons of the butter over medium heat until it's translucent and fragrant, about 5 minutes.
  2. Stir in the rice and cook it over medium heat for about 3 minutes. Add the wine, 2 cups of broth, and the saffron. Turn the heat to high until the broth comes to a simmer and then adjust the heat to maintain a steady simmer.
  3. Cook until most of the liquid has been absorbed, stirring every minute or two (there's no need to stir constantly). Add another cup of broth and keep cooking, stirring, and adding broth until the rice is al dente but not raw or grainy in the middle.
  4. When the rice is ready, stir in the cheese. Add a little more broth to give the risotto the consistency you like (from fairly tight to almost soupy). Off the heat, stir in the remaining 6 tablespoons butter. Season with salt and pepper and ladle onto heated plates or bowls.
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madhatter madhatter 8 years
hearty "vegetarian" entree with chicken stock?worst vegetarian recipe ever. but, since i'm not a vegetarian, i'm more than willing to look into this tasty risotto....
madhatter madhatter 8 years
hearty "vegetarian" entree with chicken stock? worst vegetarian recipe ever. but, since i'm not a vegetarian, i'm more than willing to look into this tasty risotto....
aimeeb aimeeb 8 years
I like to be healthy.
aimeeb aimeeb 8 years
I like to be healthy.
aimeeb aimeeb 8 years
I think people need to use less.
aimeeb aimeeb 8 years
Thats gross. sorry.
aimeeb aimeeb 8 years
Thats gross. sorry.
michichan michichan 8 years
But all things in moderation, no?
michichan michichan 8 years
I think that there's a place for butter in everything. I put a dab in my ice cream for a bit of saltiness.
aimeeb aimeeb 8 years
Too much butter can be kind of yuck but it depends on the recipe and what you're making...
michichan michichan 8 years
Thanks onesong, the things you learn on yum.
mamaseacat mamaseacat 8 years
Sorry. I'm not a risotto fan.
mamaseacat mamaseacat 8 years
Sorry. I'm not a risotto fan.
aimeeb aimeeb 8 years
babygiraffelegs that's a whole stick and I have to stand by you with this one. I hate hate hate hate lots of butter you know know it's probaly delish.
aimeeb aimeeb 8 years
I don't think this would work with rice/
onesong onesong 8 years
lol, i would never call 8 Tbsp of butter disgusting. Unhealthy, yes. Delicious, yes. But never disgusting! To answer Michichan's question, I don't believe so--the short grain rice has more amylopectin than amylose and that's what gives it the creamy, sticky texture. I've actually never even heard of medium-grain rice recommended. Stick to short!
michichan michichan 8 years
Could you do this with leftover rice?
ilovecandyfloss ilovecandyfloss 8 years
OMG EIGHT tablespoons of BUTTER?!?! That's kinda disgusting... But having said that, it probably tastes delish!
GibsonGIrl GibsonGIrl 8 years
This looks just lovely! I'll have to try it.
mollywog mollywog 8 years
Yumm!! That looks SO good.
mollywog mollywog 8 years
Yumm!! That looks SO good.
sofi sofi 8 years
sounds delicious. We make lots of different risottos but haven't had this one yet. If you have a large supermarket nearby you with and "international" section, they'll probably have saffron threads in the spanish section.Good one to make later in the week-thanks!
sofi sofi 8 years
sounds delicious. We make lots of different risottos but haven't had this one yet. If you have a large supermarket nearby you with and "international" section, they'll probably have saffron threads in the spanish section. Good one to make later in the week-thanks!
michichan michichan 8 years
How does saffrom turn so yellow from so red?
sarcastabtch sarcastabtch 8 years
I LOVE risotto, but I am lazy. There is this one kind that comes in a package by "Alessi" that is Parmesan and saffron and is delicious. I wouldn't have a CLUE where to get saffron!
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