* Exported from MasterCook II * RISOTTO MILANESE Recipe By : Carlucci on Halsted Street, Chicago Serving Size : 4 Preparation Time :0:35 Categories : Pastas And Rice Risotto Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces onions -- chopped 1/2 cup olive oil 10 ounces Arborio rice 16 saffron threads 3/4 cup white wine 2 quarts chicken stock 1 pinch salt -- to taste 1 pinch black pepper -- to taste 2 tablespoons butter 1/4 cup grated Parmesan cheese Sweat onions in oil until transparent. Add rice and cook 2 minutes. Add saffron and wine. Reduce by one-half over medium heat, about 15 minutes. Stirring constantly, add 1/2 cup stock at a time until it is absorbed. Cook 15 to 18 minutes until al dente. Adjust seasoning to taste. Remove from heat and vigorously stir in butter and Parmesan cheese. Serve hot. - - - - - - - - - - - - - - - - - -