The host of Food Network's show Secrets of a Restaurant Chef offers a (hopefully) foolproof recipe
RISOTTO MILANESE Serves 4 to 6
Extra virgin olive oil
1 large onion, diced into ¼-in. pieces kosher salt
2 cups Carnaroli or Italian-grown arborio rice
2 cups dry white wine
2 large pinches of saffron
4 cups chicken stock, kept at a simmer
2 tbsp. butter
¾ cup grated Parmesan cheese
1. Generously coat a large saucepan with olive oil. Add onions and 1 tsp. salt and cook over medium heat until onions are translucent, about 5 minutes. Raise heat to medium high. Add the rice and cook, stirring for 3 to 4 minutes.
2. Add white wine to the pan until it covers the rice. Cook over medium-high heat, stirring continuously, until the wine is absorbed.
3. Stir the saffron into the chicken stock. Pour some stock into the pan so it just covers the rice. Cook over medium-high heat, stirring continuously, until the chicken stock is absorbed. Repeat this process two more times.
4. When the third addition of stock has absorbed and the rice is very creamy, bite a couple of grains to be sure it is tender. If it is still crunchy, add simmering water in ½-cup increments, stirring until rice is tender. Remove pan from the heat and stir in the butter and Parmesan. Add salt to taste and serve.
Tune in to also see Anne Burrell on Food Network's Chopped All-Stars on March 13 at 9 p.m.
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