Risotto Alla Milanese

One Of Many Recipes Tori Ritchie Shows How To Prepare

(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