Jazzmen Rice Risotto Milanese
2 tbsp extra-virgin olive oil 1 onion, diced small 1 box Jazzmen Rice Saffron Rice Blend
4 cups chicken stock, HOT 1 cup white wine 2 tablespoons butter 1/2 cup Parmigiano-Reggiano, grated
Add olive oil to a large saucepan over medium heat. Add the onions and cook them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the box of Jazzmen Rice Saffron Rice Blend and cook for 3 to 4 minutes, letting the rice toast.
Add the wine to the pan and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add 1 cup of chicken stock to the pan. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
Repeat this process three more times with the hot chicken stock. When the last of the stock has absorbed and the rice is very soft and creamy, remove it from the heat.
Toss in the butter and Parmigiano-Reggiano and stir until the rice should is creamy but still flows and holds its own shape.
We love the ease of this recipe as well as how it serves as a great vehicle for the addition of summer veggies such as peas or squash.