Copyright Thomas Saaristo  All Rights Reserved
Risotto Milanese
Osso buco is the protein dish traditionally served with Risotto Milanese but it is also
exceptional with Braised short ribs

3 1/2 cups chicken stock
1 1/2 cups water
1 large shallot, minced
3 tablespoons butter
1 1/2 cups Arborio rice
1/4 cup freshly grated Parmesan
1/2 teaspoon crumbled saffron threads

In a saucepan bring stock and water to a simmer and keep at a bare simmer

Heat a 3 quart heavy bottomed sauce pan over medium high heat for 2 minutes. Add
the butter, swirl to coat the bottom of the pan and drop the heat to medium. When
the foam from the butter has subsided, add the shallot and a pinch of salt and toss to
gloss. Cook until the shallot has softened.

Add rice, stirring to gloss with the butter. Add 1 cup simmering broth mixture and
cook, stirring constantly and keeping at a simmer, until absorbed. Continue cooking at
a simmer and adding broth mixture, about 1/2 cup at a time, stirring constantly and
letting each addition be absorbed before adding next, until rice is tender and creamy
looking but still al dente, about 18 minutes total. You may not use all the broth

Stir in Parmesan, saffron, remaining tablespoon butter, and salt and pepper to taste
and cook over low heat for 3 minutes to meld the flavors and heat through

Risotto Milanese is best served piping hot. Leftovers, if there are any, keep up to 4
days, covered and refrigerated