Risotto Alla Milanese

(CBS)  Risotto is very versatile. You can have it with meat, vegetables or seafood. You can serve it as an appetizer, a main course or a side dish. But for most people, the thought is that this classic Italian dish is hard to prepare.

So The Early Show teamed up with the folks at Williams-Sonoma and cookbook author Tori Ritchie to get easy recipes you can do at home. Check out basic tips Ritchie shares for the "Five-Minute Cooking School."

The following are her recipes for Risotto alla Milanese; Risotto with Artichokes; Risotto with Fresh Corn and Basil Oil; and Risotto Rustica with Prosciutto and Arugula.

Risotto alla Milanese

Unlike other rice dishes, risotto is stirred throughout the cooking process, while the liquid is added gradually. This produces a creamy sauce that binds the grains of rice together.

1/2 tsp. saffron threads, crushed
4 cups unsalted chicken stock
4 Tbs. (1/2 stick) unsalted butter
1 small yellow onion, finely chopped
1 cup Italian Arborio rice or medium-grain white rice
1 cup dry white wine
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground pepper, to taste

Method:

1. In a saucepan over medium heat, warm the saffron, stirring constantly, until fragrant, 15 to 20 seconds. Add the stock, bring to a simmer and reduce the heat to low. Keep warm.
   
   
2. In a risotto pan or a large, heavy saucepan over medium-low heat, melt 2 Tbs. of the butter. When the butter has stopped foaming, add the onion and sauté, stirring frequently, until translucent, 4 to 5 minutes. Add the rice and sauté, stirring constantly, until the grains are coated with butter and are slightly translucent, about 2 minutes. Reduce the heat to low, add the wine and cook, stirring constantly, until the liquid has been absorbed, 3 to 4 minutes. Begin adding the stock, 1 cup at a time, and continue cooking and stirring, adding more stock as needed, until the rice is tender but firm to the bite, 20 to 25 minutes more.
   
   
3. Add the 1/2 cup cheese and the remaining 2 Tbs. butter, and stir until the risotto is smooth and creamy. Season with salt and pepper and serve immediately, passing additional cheese at the table. Serves 4.

Source: Williams-Sonoma Kitchen

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