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Milanese Risotto goes great with
Osso Buco,
Chicken Cacciatore,
Eggplant Italiano Casserole, among others. Be imaginative, create your
own additions. Porcini or crimini mushrooms, maybe? Minced artichoke bottoms
or hearts? Sun-dried tomatoes? Spinach, arugula, or Swiss chard? Roasted red
bell peppers? The possibilities are nearly endless.
New Italian Recipes Presents
Milanese Risotto
Ingredients
3 T olive oil
2 + 2 T butter
1 large onion, diced
¼ cup white wine
½ t saffron threads, (optional)
1 cup Arborio rice
5-8 cups
chicken stock
½ cup Pecorino Romano cheese, shredded
½ cup parmigiano-Reggiano, grated over individual servings
¼ cup Italian Parsley, chopped, as garnish
Preparation
Heat stock to slowly simmering in a sauce pan.
Heat a large, heavy skillet over medium heat. Add olive oil
and 2 T butter.
When butter is just melted, add onions, stir to coat and
sauté for 5 minutes. Add Arborio rice, stir to coat well, then sprinkle in
saffron threads.
Add wine and allow to be absorbed.
Reduce heat to low and add enough stock to just cover the
rice. As rice is uncovered, keep adding warm stock as needed to maintain
covering. Continue this process for about 20 minutes, until rice is tender.
Allow last stock added to reduce until about 90 percent
absorbed, then add remaining 2 T butter. Stir in well, then add Pecorino
Romano and stir it in well.
Remove from heat and let rest for 5 minutes while final
liquid is absorbed. Your risotto Milanese should be rich and creamy. Rice
should be tender.
Serve 4-6.
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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