RISOTTO ALLA MILANESE
Make and share this Risotto Alla Milanese recipe from Food.com.
Provided by StevenHB
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Meat broth may be substituted with 1 cup canned chicken broth mixed with 3 cups of water.
- Pancetta with beef marrow or proscuitto.
- Shallot with onion.
- Saffron should be dissolved in 1 1/2 cups hot broth or water.
- Bring the broth to a slow, steady simmer.
- Must be either homemade or[very] low sodium.
- In a heavy-bottomed casserole, over medium-high heat, saute the pancetta and shallots in 3 tablespoons of the butter and all of the oil.
- As soon as the shallots become translucent, add the rice and stir until it is well coated.
- Saute lightly for a few moments and then add 1/2 cup of the simmering broth, about a ladleful.
- Proceed according to the basic risotto technique.
- After 15 minutes, add half of the dissolved saffron.
- When the liquid has been absorbed, add the rest (the later the saffron is added, the stronger the taste).
- Cook the rice with more stock (or water if you run out) until tender but al dente, taste for salt (but remember that you're going to add the cheese).
- Add pepper, 2 tablespoons of butter, and the cheese and mix thoroughly.
- Serve with additional grated cheese on the side.
- NOTES: Serve with Osso Bucco alla Milanese.
Nutrition Facts : Calories 384.1, Fat 15.7, SaturatedFat 7.5, Cholesterol 29.1, Sodium 133, Carbohydrate 53.5, Fiber 1.9, Protein 6.1
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