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" Risotto Milanese Serves 4  Ingredients  \u2022 2 quarts unsalted chicken stock \u2022 1 sprig fresh thyme \u2022 1 bay leaf \u2022 1 T extra virgin olive oil \u2022 1 medium onion, cut into \u00BC-inch dice \u2022 1 clove garlic, peeled and finely chopped \u2022 \u00BD tsp. saffron threads \u2022 1\u00BD cups superfine Italian arborio rice \u2022 \u00BD cup dry white wine \u2022 2 T butter \u2022 \u00BD cup freshly grated Parmigiano-Reggiano \u2022 4 sheets gold leaf (optional) \u2022 Salt and freshly ground white pepper Directions  Bring the chicken stock, thyme sprig, and bay leaf to a boil in a saucepot and reduce the heat to a low simmer.  Heat olive oil in a 4-quart saucepan over medium-low heat. Add the onions, garlic, and saffron and saut\u00E9 for 2 minutes, or until onions are translucent. Add the rice and stir with a wood spoon or heatproof spatula for 2 minutes until well coated (do not brown the rice). Add the white wine, mix well, and simmer until almost dry. Remove the thyme sprig and bay leaf from the chicken stock, then slowly ladle enough stock to cover the rice (about 1 cup) and continue to simmer. Stir often, and add more stock, \u00BC cup at atime, as it is absorbed by the rice. Season with salt and pepper after each addition of liquid. Cook the risotto for 16 to 18 minutes, until it is al dente and the mixture is moist but not runny. When the risotto is done, stir in the butter and Parmigiano-Reggiano.  Transfer the risotto to 4 warm bowls. Place a sheet of gold leaf on each serving.  Variations  You can embellish the risotto with other light-flavored ingredients that complement the delicate saffron. For a seafood version, add \u00BC lb. raw chopped shrimp and \u00BD cup fresh chopped tomato with the onions and garlic. Also, an addition of 1 cup roasted and chopped butternut squash or zucchini just before serving is a great flavor boost.  If you have leftover risotto, you can make arancini, which is a perfect cocktail-party hors d&amp;#039;oeuvre. Chill the risotto in the refrigerator. Then, with the palms of your hands, roll into chestnut-size balls and freeze. Dust the balls with flour, coat in egg wash, and then roll in a mixture of fine bread crumbs and grated cheese. Bring to room temperature, then deep-fry in vegetable oil at 350\u00B0F until golden.  Note: Sheets of edible gold leaf can be found in speciality pastry shops or ordered from L&amp;#039;Epicerie, 866-350-7575; lepicerie.com. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a3459/risotto-milanese-recipe-a-70999/>