The Main Course for the Seasoned Chef February 13 Four Cities of Italy
6-8 cups Hommade, real, Chicken Stock ( not canned or boxed)
1⁄8 tsp. saffron threads
9 tbsp. unsalted butter . A rich europeon butter such as plugra is preffered.
1 medium yellow onion, chopped very fine
2 cups dry white wine such as Soave
3 cups carnaroli rice. Very important to use good quality rice!
1.5 cup grated grana padano or parma reggiano. Do not skimp on the cheese and do not use a domestic version!
1. Bring stock to a bare simmer in a saucepan over medium heat. Put saffron and 1⁄2 cup hot stock into a small bowl; cover and set aside to let soften. Cover stock; keep hot.
2. Heat 5 tbsp. butter in a medium pot over medium heat. Add onions; cook, stirring, until softened, 2–3 minutes. Add rice and cook, stirring constantly with a wooden spoon, until opaque, about 4 minutes. Add wine and stir.
3. Add 1⁄2 cup stock; cook, stirring often, until stock is mostly absorbed, 2–3 minutes. Add another 1⁄2 cup stock; repeat process until all the stock is used, about 25 minutes total. Continue cooking rice until just al dente, about 3 minutes more. Strain saffron from stock over a bowl; set saffron aside. Pour saffron-infused stock into rice and cook, stirring constantly, about 2 minutes. Gently stir in saffron threads. Remove from heat; stir in remaining butter and half the grated cheese. Serve risotto with remaining cheese on the side.