HOLIDAY RECIPES – EASY OVEN RISOTTO MILANESE
By: Patti Kupczyk | Chantal’s Catering
1 1/2 cups Arborio rice
1/4 teaspoon saffron
4 cups hot chicken stock
1 cup grated Parmesan cheese
1 cup Chardonnay wine
2 Tablespoons salted butter
1 teaspoon sea salt
1/2 teaspoon white pepper
Preheat oven to 350.
Place the rice, saffron, and the hot chicken stock in a Dutch oven and bake for 45 minutes until the rice is al dente.
Remove from the oven place on the stovetop on low heat add the wine, cheese, butter, salt, and pepper and stir until the rice is creamy.
Serve and topped with a dusting of Parmesan cheese.