Risotto Ala Milanese
From mystic_river1 16 years agoIngredients
- Risotto Milanese shopping list
- A successful risotto can only be made using a particular type of Italian rice. The rice must be able to absorb lots of liquid to give it that creamy texture while still delivering an al dente firmness to the bite. The three types of rice Italians favor for risotto are arborio, vilano nano, and carnaroli. shopping list
- Serves 4 shopping list
- 2 tablespoons olive oil shopping list
- 6 tablespoons butter shopping list
- 1 medium onion chopped fine shopping list
- 1 teaspoon saffron threads shopping list
- 2 cups arborio rice shopping list
- 1/2 cup white wine shopping list
- 4 cups chicken broth shopping list
- 1/2 cup freshly grated Parmagiano-Reggiano cheese shopping list
How to make it
- 1. In a heavy bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium heat.
- Add the onion and cook until softened and translucent, 8 to 10 minutes.
- Add the saffron and cook, stirring, for 1 minute.
- Add the rice and stir with a wooden spoon until the rice is well coated and opaque, 3 to 4 minutes.
- 2. Add the wine to the rice, and then add a 4 to 6 ounce ladel of simmering broth and cook, stirring constantly, making sure to wipe the sides and bottom of the pot clean as you stir, until all the liquid is absorbed.
- 3. Continue adding the stock a ladle at a time, waiting until the liquid is completely absorbed before adding more.
- 4. After about 20 minutes begin to taste the rice. It is ready when it is tender and creamy, but still a little firm to the bite.
- 5. Stir in the remaining 4 tablespoons of butter and the Parmagiano-Reggiano cheese until well mixed.
- Transfer to warmed serving plates
The Rating
Reviewed by 4 people-
I love risotto! Risotto Milanse was the first type I made way back when I was in high school. I was hooked and I've made all kinds of risottos since then. This is my favorite, though. My first love...
trackwidow in Fort Atkinson loved it
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