Risotto Milanese

                                                                                                                                       

7 cups of chicken stock

1/4 cup olive oil

1/2 cup onions, diced

1 c mushrooms, sliced

few slices of pancetta, chopped

2 cups Arborio rice

1/2 cup of dry white wine

4 saffron threads or 1/8 tea. powdered

1 tablespoon butter

2/3 cups Parmesan cheese, grated

Salt and Pepper to taste

In a large sauce pan, heat the chicken stock but don’t let it come to a boil. Just let it simmer.

Heat the oil in a separate heavy-bottomed pot over medium heat.

Add the onion and mushrooms, cook slowly until translucent. Add chopped pancetta, cook until crispy.

Stir in the rice until the grains of rice are coated with the oil. This will keep them from sticking together.

Cook for a couple of minutes until the rice gives off a nutty smell.

Start by adding 1 cup of hot stock, stirring continuously.

As the rice absorbs the stock, begin adding ½ cup of stock at a time, stirring continuously

until all the stock is used. (15-20 minutes)

Remove from heat, stir in the wine, saffron threads, butter and Parmesan cheese.

Serve immediately.