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  1. Part 2 of my “Now That’s Italian!” cook was to make up some Risotto alla Milanese. Here are most the ingredients. I took 1/2 tsp. of saffron and crushed it in this measuring cup. I then poured in 1 cup of chicken stock. I simmered this plus 3 more cups of stock in this sauce pan. I sautéed 1 small diced onion for 1 minute and then added 1 cup of Arborio rice and let this cook for 4 more minutes. I then added 1/2 cup of white wine (lots of stream) and let that cook down till almost dry. I then added approximately 3/4 cup of the chicken stock mixture and let that cook down till almost dry. I repeated this process 5 more times before the stock mixture was almost gone. I then add 4 tbsp. of butter, what was left of the stock mixture and finally 1/2 cup of Parmigiano Reggiano on the top.
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