This classic risotto is great as either a main meal or as a side. Simple ingredients make for the best risotto!
Risotto alla Milanese
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 large shallot, peeled & minced
1 cup Arborio rice
4 cups chicken stock
2 tablespoons cold butter
1/4 cup fresh shaved Parmesan cheese
In a large deep skillet, heat the olive oil and the butter on medium high heat. Add the shallot and sauté for 5 minutes. Stir in the arborio rice and sauté another minute. Add chicken broth, one ladle at a time (about 1/4 cup each time), stirring between each addition of chicken broth – allowing the broth to absorb slowly into the rice; this can take up to 20 minutes. Stir in the saffron, cold butter and fresh shaved Parmesan cheese. If you have truffle oil in your pantry you can drizzle a little bit on top – it gives the risotto an earthy aroma and flavor.