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Risotto Alla Milanese Recipe

Ingredients

How to make it

  • In a medium saucepan, bring th stock to a simmer and crumble in the saffron threads. Maintain simmer over low heat.
  • In a large saucepan heat the oil over moderate heat. Add the prosciutto and onion and cook until the onion is translucent, about 2 minutes. Add the rice and stir for 2 minutes until coated with oil. Add the wine and cook, stirring, until it evaporates.
  • Add 1/2 c. of the stock and cook, stirring constantly, until the rice has absorbed most of the liquid. Gradually add stock, 1/2 c. at a time, cook, stirring constantly, until the rice is almost tender but still slightly crunchy, about 25 minutes.
  • Add the cheese and season with salt and pepper. Cook, stirring and adding stock as necessary, 1/4 c. at a time, until the rice is tender but still firm with a creamy sauce, about 6 minutes longer. Stir in butter and serve hot.

Reviews & Comments 3

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  • binky67 15 years ago
    Yeah Baby!
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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds wonderful!
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    " It was excellent "
    chefelaine ate it and said...
    Sounds mighty good to me!!

    HIGH FIVE! :+D
    Was this review helpful? Yes Flag

The Cook

chef_irish Gainesville, FL

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