RISOTTO MILANESE

Risotto Milanese image

Provided by Moira Hodgson

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

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Ingredients

2 shallots, chopped
4 tablespoons unsalted butter
1 1/2 cups Italian Arborio rice
Pinch of saffron dissolved in 1/4 cup warm water
1 cup dry Italian white wine
4 to 6 cups hot chicken stock, preferably homemade
Coarse salt and freshly ground pepper to taste
1/3 to 1/2 cup freshly grated Parmesan cheese

Steps:

In large heavy saucepan or skillet, soften shallots in butter. Add rice and cook over fairly high heat, stirring constantly, until grains turn opaque.
Add dissolved saffron and wine and stir well to prevent rice from sticking to bottom of pan. When liquid has evaporated, add a ladle of hot broth. Repeat this procedure until rice is almost tender but firm. If you run out of stock, add warm water instead.
Turn off heat and season risotto with salt, pepper and Parmesan cheese to taste. Serve immediately with more cheese passed separately.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 757 milligrams, Sugar 5 grams, TransFat 0 grams

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