RISSOTTO MILANESE.- The ultimate side dish....

RISSOTTO MILANESE.- The perfect side dish for almost anything, according to us, but since I've got Osso Bucco on the stove it's even more perfect than usual. Make believe we're in Milano....

The creaminess of the Rissotto is quite miraculous really, changing it's texture from a fluffy tender grain into something velvety, creamy and oozing flavor. I love that it can be so flexible to take on anything you've got really but the classics are amazing, like peas, asparagus, shrimp, with the white wine barely giving a hint of its presence while the stock gives the richness the rice needs. Never make rice with water, please! Even white rice is better with a light stock.

Now rice is one of my big things, I'm known for my rice, truly. My son, also a Chef, calls me the "Rice Whisperer" because I break all the rules, make crazy combinations, completely go off the rails and it's perfect - every time, fluffy, separate grains that have bloomed just right, something you could eat all by itself, amazing! I love rice and it shows! There is ONE rule you must never break: Always use fresh stock if you want perfection, anything else is well, edible, but with a fresh stock it climbs all the way to a food for the Gods. Another reason why I buy whole chickens, the innards for stock, the bones, skin for a great fatty stock. And don't forget the celery when making stock for that little hint of sweetness that gives a "J'ne sais qoui" that is another level of flavor. Some things just can't be explained, they just are, take my word for it.

So there you are, my Rice Rules, but getting back to the subject at hand, Rissotto Milanese and how to pull it off, you'll need:

RISSOTTO MILANESE:
4-5 cups chicken stock, fresh is preferred
Olive Oil
1 small onion, chopped fine
Kosher Salt & Fresh Ground Pepper (always!)
1 cup Arborio Rice or about 8-10 oz
Pinch of Saffron, the real stuff goes a long way
1/2 cup Dry White Wine
1/2 cup Parmigiano-Reggiano Cheese, grated
1-2 Tbls Butter
1 Tbls Chives, chopped fine (you can use Parsley if you'd rather, also finely chopped)

Have your stock ready in a pan and keep it warm. In a large pan add the oil. Add the onion with salt & pepper and get it tender, about 5 minutes over moderate heat. Now add the rice and cook for about a minute to get it well covered in oil.

Add the saffron to the wine so it dissolves and add it to the rice. Cook, stirring all the while, until the wine is nearly absorbed. Add 1 cup of the warm stock to the rice and stir until nearly absorbed over medium heat. Continue to add stock in 1/2 cup increments, stirring all the time, until the liquid is almost absorbed and until the rice is "al dente" and the rice has made a thick and creamy sauce. About 20 minutes total.

Now season the rice with salt & pepper. Stir in the cheese, butter and chives and serve at once so make sure everything else is ready and waiting, ok?

Here's to a lovely dinner for everyone! Make sure you try all the flavors of Rissotto! Enjoy!