Traditional Risotto (Risotto alla Milanese)

Serves 4-6

Ingredients:

2 cups Arborio rice

4-5 cups chicken broth

1 shallot diced

2 tablespoons (or to taste) chicken bouillon

1-2 packets of safferon

1/2 cup Parmesan cheese (preferably freshly grated or freshly grated from deli)

4 tablespoons butter

1 can light beer (you can use white wine in place of beer)

2 teaspoons chopped parsley

**We have since created our new Porcini Sea Salt and this adds a lovely flavor and can be used in place of the chick bouillon. 

Instructions:

On medium heat, melt 3 tablespoons of butter and a splash of olive oil in a dutch oven. When butter is foaming, add the diced shallot and allow to cook for a couple of minutes until translucent.

Add the rice and cook until slightly browned, stirring to make sure it doesn't burn.

Add the beer and cook down until it is entirely absorbed into the rice.

Add a portion of the broth, just enough to cover all the rice. Stir intermittently, adding more broth as the rice begins to absorb the liquid. Do not allow the rice to stick to the bottom.

Continue to add broth until the rice is cooked. The rice should be al dente but not sticking in your teeth. Add the bouillon (or Porcini Sea Salt) to taste as you go.

Once rice is almost done, add the saffron and stir until fully combined. This will give your risotto that beautiful golden yellow color.

Turn off the heat and add the rest of the butter and Parmesan to taste.

Garnish with the parsley and serve immediately. The rice should be smooth and creamy.