| 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. |
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
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 should be rich and creamy. Rice should be tender.
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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Milanese Risotto Recipe