Best Risotto Milanese Recipes

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RISOTTO MILANESE



Risotto Milanese image

Provided by Anne Burrell

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 9

Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
2 cups Carnaroli or Arborio rice
2 large pinches saffron
3 to 4 cups chicken stock, kept HOT
1 1/2 to 2 cups dry white wine
2 tablespoons butter
1/2 to 3/4 cup grated Parmigiano-Reggiano

Steps:

  • Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
  • Add the saffron to the hot chicken stock; the stock should turn bright yellow.
  • Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
  • Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
  • Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.

OSSO BUCO WITH RISOTTO MILANESE



Osso Buco with Risotto Milanese image

Osso buco is Italian comfort food at its best, but it is also elegant enough to serve at any gathering. A rich and creamy saffron risotto is the classic accompaniment. Traditionally it's served with a long, thin spoon sticking straight out of the bone, so you can enjoy the savory marrow inside.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 25

4 veal osso buco, about 1-inch thick, each tied around the middle
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
All-purpose flour, for dredging
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
2 cups canned whole plum tomatoes, crushed by hand
2 cups low-sodium chicken broth
2 fresh bay leaves
4 cups low-sodium chicken broth
1 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter, cut into pieces
1/2 cup grated Parmesan
1/2 cup fresh Italian parsley, chopped
1 large garlic clove, very finely chopped
Finely grated zest of 1 lemon

Steps:

  • For the osso buco: Sprinkle the veal with salt and pepper and heat the oil in a large Dutch oven over medium heat. Spread some flour on a plate, then dredge the veal in the flour on all sides and add to the oil. Brown well on both sides, 2 minutes a side. Remove to a plate.
  • Add the onion, carrot and celery to the pot and cook, stirring, until the onion wilts, about 4 minutes. Stir in the rosemary and thyme. Add the white wine, increase the heat and boil until reduced by half, about 2 minutes. Add the tomatoes, broth and bay leaves. Reduce the heat so that the liquid is simmering gently, and nestle in the veal. Add water, if necessary, to come three-quarters of the way up the sides of the meat. Cover and cook until the veal is tender and a paring knife inserted in the meat slides out easily (insert the knife in several pieces to make sure all are done), 1 hour 15 minutes to 1 hour 30 minutes. Remove the veal to a plate.
  • Strain the sauce into a fat separator, pressing on the solids. Wipe out the Dutch oven. Pour the defatted sauce back into the Dutch oven and reduce over high heat until thickened and the sauce just coats the back of a spoon. Cut the strings on the osso buco and return the meat to the sauce. Remove from the heat, cover and keep warm while you make the risotto.
  • For the risotto Milanese: Combine the broth and 2 cups water in a medium saucepan. Bring to a simmer and add the saffron, then turn the heat very low to just keep warm. Heat a medium Dutch oven over medium heat, then add the olive oil. When the oil is hot, add the onion, 1/2 teaspoon salt and several grinds of black pepper; cook until softened but not browned, 4 to 5 minutes.
  • Add the rice and cook, stirring, to coat the grains in the oil, about 2 minutes. Add the white wine, bring to a simmer and cook until absorbed, about 2 minutes. Add enough of the hot broth to just cover the rice. Simmer, stirring occasionally until almost totally absorbed. Continue to add broth and stir until the rice is creamy and al dente, about 18 minutes from the first addition. (The risotto will be a bit soupy at this point.)
  • Remove from the heat. Stir in the butter and Parmesan until melted and creamy. Season with salt and pepper.
  • For the gremolata: Combine the parsley, garlic and lemon zest in a small bowl.
  • Spoon the risotto into 4 shallow wide bowls. Top each serving with a piece of osso buco and spoon the sauce over the top. Sprinkle with the gremolata.

INSTANT POT® RISOTTO ALLA MILANESE



Instant Pot® Risotto alla Milanese image

This recipe dates back to the 1500s and originates in Milan. Typically there are very few ingredients in this dish, resulting in a risotto that is deep yellow with a delicate flavor. I've changed the ingredients to suit modern cooks; originally beef marrow was used, something that is difficult to find. This recipe makes six, very large servings. It does not reheat well.

Provided by Bren

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 6

Number Of Ingredients 8

3 cups low-sodium chicken broth
2 pinches saffron
2 tablespoons olive oil
1 cup finely diced onion
¼ cup dry white wine
1 ½ cups Arborio rice
3 tablespoons freshly grated Parmesan cheese, plus more for serving
1 tablespoon butter

Steps:

  • Heat chicken broth in a sauce pan over low heat. Add saffron threads and simmer without boiling.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to get hot. Stir in onion and cook until soft and translucent, 3 to 4 minutes. Stir in rice and saute, stirring frequently, for 2 minutes. Deglaze with white wine and allow to reduce by half. Pour hot broth and saffron mixture into the Instant Pot® and stir to combine. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method in short bursts according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and butter and allow to sit for 3 minutes before serving. Top each serving with additional Parmesan cheese, if desired.

Nutrition Facts : Calories 301 calories, Carbohydrate 49.2 g, Cholesterol 9.3 mg, Fat 7.4 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 110.5 mg, Sugar 1.7 g

RISOTTO ALLA MILANESE



Risotto alla Milanese image

Provided by James Beard

Categories     Onion     Rice     Appetizer     Side     Parmesan     Saffron     House & Garden     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 as a Main Course

Number Of Ingredients 8

5-6 tablespoons butter
1 small onion, finely chopped
2 cups rice
1/2 cup white wine
3 or more cups stock
1 teaspoon salt
Saffron
Grated Parmesan cheese

Steps:

  • Melt 3 tablespoons butter in a heavy skillet. When it is bubbling, add the onion. Cook for 2-3 minutes; do not allow the onion to brown. Add the rice and stir it well with a spatula; do not allow it to color. Be certain that the onion and rice are well coated with the butter. Add the wine and let it almost cook away. Start to add stock, a cup at a time. Let each cup of stock cook away before adding more. As the rice becomes tender, stir it with a fork to keep it from sticking to the pan. Add salt and a touch of saffron. When the rice is done, stir in the remaining 2-3 tablespoons of butter and a little grated Parmesan cheese. Serve at once. This is usually offered as a first course in Italy but may be served with certain meats, if you wish, or as a main course at luncheon.
  • Variations
  • Before adding the wine, add 4-5 slices poached marrow.
  • Add a little dry sherry, about 1/3 cup, to the risotto when you add the stock. If you are serving the risotto with a veal or chicken dish, use hot tomato juice instead of stock and add a little chopped basil.
  • Garnish the cooked risotto with thinly sliced white truffles.

RISOTTO ALLA MILANESE



Risotto alla Milanese image

This recipe for risotto alla Milanese comes from "Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, and Traditions," by Joan Tropiano Tucci and Gianni Scappin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 8

1/2 teaspoon powdered saffron or 20 threads
3 tablespoons unsalted butter
2 tablespoons olive oil, plus more for drizzling
1/2 cup roughly chopped onion
2 cups Arborio rice
1/2 cup dry white wine
1/4 cup finely grated Parmesan cheese
8 cups homemade or canned low-sodium chicken stock, heated

Steps:

  • Remove 1/2 cup of the heated chicken stock to a small bowl; stir in saffron, and set aside. Keep the remaining stock warm in a medium saucepan over medium-low heat.
  • Combine 2 tablespoons butter and olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, until translucent, but not browned, about 5 minutes. Add the rice, and stir to coat with the butter mixture. Stir in the wine and cook, stirring continuously, until the wine evaporates, about 1 minute. Stir in the saffron broth and cook, allowing the rice to absorb it, about 2 minutes. Add the remaining broth, 1/2 cup at a time, stirring after each addition and allowing the rice to absorb after each addition before adding more. Cook until the rice is tender (but not mushy), about 20 minutes. Stir in the Parmesan, remaining tablespoon butter, and drizzle with olive oil. Serve immediately.

RISOTTO ALLA MILANESE



Risotto Alla Milanese image

Provided by Florence Fabricant

Categories     side dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons butter
1/2 cup finely minced shallots
1 1/2 cups imported Italian rice
5 cups well-flavored chicken stock (approximately)
Large pinch of powdered saffron
Salt and freshly ground black pepper
Freshly grated imported Italian Parmesan cheese

Steps:

  • Heat butter in a large, heavy saucepan. Add shallots and saute over medium heat until soft but not brown. Stir in rice and cook for several minutes, until the rice is well coated with butter.
  • Place the stock in another saucepan and keep it simmering.
  • Dissolve the saffron in a little of the stock in a small dish and stir into the rice.
  • Then, stirring the rice constantly, add the simmering stock, about one-half cup at a time, adding additional stock every few minutes as the rice absorbs it. After about 25 minutes, the rice should have absorbed most of the stock and be "al dente" and cohere in a creamy mass. Do not overcook the rice. Season to taste.
  • Serve at once with freshly grated Parmesan cheese.

OLIVE GARDEN RISOTTO MILANESE



Olive Garden Risotto Milanese image

This recipe is time-consuming and must be watched closely for additions timing. BUT, well worth the effort !! Source: Olive Garden

Provided by Skip Davis

Categories     Rice Sides

Time 1h5m

Number Of Ingredients 9

1/4 c olive oil
1/2 c yellow onion, finely chopped
1-1/2 c arborio rice
1/2 c white wine
5 c chicken or vegetable broth
1/2 tsp saffron threads (optional)
2 Tbsp butter
1/2 c parmesan cheese - grated
salt & freshly ground black pepper - to taste

Steps:

  • 1. Heat oil, onions and saffron. Cook 3 minutes or until onions are soft.
  • 2. Keep broth warm in a separate pot at medium-low heat. Add rice to the onions and stir for 2 minutes. Add white wine and let evaporate. Add the broth, about 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add until all of the broth has been used. Turn off heat.
  • 3. Add butter and Parmesan cheese. Stir to combine with rice/risotto. Transfer to large bowl and garnish with parsley. Serve immediately.
  • 4. NOTE: Finished risotto is creamy and rice is firm. Serves 4 Source: Olive Garden

RISOTTO ALLA MILANESE



Risotto Alla Milanese image

From www.italyum.com. "This recipe belongs to the culinary tradition of the city of Milan. It's a very old recipe, probably more than 400 years old and the story goes that while an artist was preparing the dye to colour the window glass of the cathedral (Il Duomo di Milano), his apprentice, by accident, poured some saffron powder into the near by pan of rice. Since then, the recipe has been elaborated many times, until nowadays. When cooking the proper "risotto alla Milanese" you require the use of some beef bone marrow at an early stage in the cooking."

Provided by Annacia

Categories     Short Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

350 g carnaroli rice (alternatively Arborio rice (12- 14 oz)
50 g butter (2 oz, 1 knob of 30 g and 1 knob of 20 g)
40 g beef marrow (1 1/2 oz)
1/2 an onion (finely chopped)
100 ml white wine (3 1/2 fl oz)
1 liter of hot beef (1 3/4 pints, I have to say that you often need more than 1 litre so have some extra stock handy) or 1 liter chicken stock - 2 stock cubes (1 3/4 pints, I have to say that you often need more than 1 litre so have some extra stock handy)
1/4 g saffron (usually 1 sachet)
60 g grated parmesan cheese (2 1/2 oz)
salt for seasoning

Steps:

  • Put 30 g of the butter in a large pan and melt it (keep the remaining butter for later).
  • Add the finely chopped onion.
  • Sweat over a medium heat for about 2 minutes.
  • Add the bone marrow and continue cooking for another 3 minutes, breaking it with the spoon while stirring.
  • Once the onion is soft, add the rice and and stir until the rice is completely coated with the fat.
  • You can see that the rice will start to become translucent, keep stirring and sweat the rice for a minute or two.
  • Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
  • Now, add the stock and turn the heat to medium/low, the stock, which is kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock.
  • Carry on in this way for about 15 minutes, during this stage, do not leave the pan alone and stir regularly (gently).
  • After 15 minutes, you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.
  • In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say a half ladle at a time) because at this final stage you do not want the risotto becoming too watery.
  • Now, at about the 15th minute, put the saffron powder into a glass.
  • Add half a ladle of stock and dissolve the saffron stirring with a small spoon and then add the saffron into the pan.
  • Stir until all the rice is uniformly coloured (golden yellow). Continue cooking and adding stock as required.
  • When the rice is perfectly cooked "al dente", add the Parmesan cheese and stir for few seconds until the Parmesan has melted.
  • Then, put the cooker off, add all the remaining butter (cut into pieces) and stir until completely melted.
  • Cover the pan with a lid for about 1 minute and allow the risotto to rest before serving it.
  • Risotto should be served "all'onda" (like a wave). This means that when you serve it onto the plate, it should still flow a little.
  • Buon appetito!

Nutrition Facts : Calories 2108.5, Fat 184.3, SaturatedFat 79.5, Cholesterol 276.3, Sodium 386.4, Carbohydrate 72.5, Fiber 1.4, Sugar 1.1, Protein 31.9

RISOTTO MILANESE-STYLE (RISOTTA ALLA MILANESE)



Risotto Milanese-Style (Risotta alla Milanese) image

Provided by Gianni Scappin

Categories     Onion     Rice     Parmesan     White Wine     Simmer

Yield Makes 6 servings

Number Of Ingredients 10

6 cups chicken stock or low-sodium broth
1/4 cup olive oil
1 small onion, minced (about 1/2 cup)
2 1/2 cups Carnaroli or Vialone Nano rice
3/4 tablespoon saffron threads, crumbled
3/4 cup dry white wine
5 tablespoons unsalted butter
3 ounces freshly grated Parmigiano-Reggiano (about 3/4 cup)
Salt and freshly ground black pepper
Beef marrow for garnish (optional)

Steps:

  • 1. In a small saucepan, warm the chicken stock. Keep warm.
  • 2. In a large saucepan over moderately low heat, warm the olive oil. Add the onion and sauté, stirring occasionally, just until tender but before any color appears, about 5 minutes. Add the rice and saffron, and toast lightly for 1 minute without letting the rice or onion take on any color. Add the wine and cook until almost completely absorbed.
  • 3. Add most of the chicken stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the liquid has been absorbed and the rice is al dente, about 14 minutes. As the rice begins to absorb the liquid, add more as needed.
  • 4. Once rice has absorbed almost all the broth, remove from the heat, add the butter and Parmigiano-Reggiano, and stir vigorously for about 1 minute to develop the surface starches. Season to taste with salt and pepper.
  • 5. Serve the risotto immediately garnished with a piece of the meat marrow, if desired.

RISOTTO MILANESE



Risotto Milanese image

Provided by Moira Hodgson

Categories     side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

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

RISOTTO ALLA MILANESE



Risotto Alla Milanese image

I know that this is a common recipe, but there are none quite like this on Zaar. As a vegetarian, I leave out the pork and livers and add something else; maybe shrimp, maybe vegetables. Risotto is endlessly adaptable, so don't be afraid to experiment! (You can, of course, include the pork and livers and I promise I will still speak to you!)

Provided by spatchcock

Categories     Rice

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 10

4 tablespoons butter
2 ounces salt pork, diced
2 tablespoons olive oil
1 cup chopped onion
4 chicken livers, finely chopped
salt & freshly ground black pepper
1 cup uncooked arborio rice (I've used brown arborio, excellent sub!) or 1 cup other short-grain rice (I've used brown arborio, excellent sub!)
3 cups boiling chicken broth or 3 cups vegetable broth
1/8 teaspoon powdered saffron (optional, ok, the original recipe said option(this is not really optional for me, since I associate)
good quality grated parmesan cheese or romano cheese

Steps:

  • Heat the butter, salt pork, and olive oil in a heavy skillet over moderate heat.
  • Add the onions and cook until lightly browned.
  • Add the chopped livers, salt, and pepper, and stir. Cook for 5 minutes.
  • Add the rice, stirring well, and cook for 2 minutes. Add the boiling broth, stir well, cover and simmer over low heat for 15 minutes.
  • Test for seasoning and doneness. The risotto should be creamy in texture and the rice should be cooked but still slightly firm to the teeth.
  • If the rice is too dry, add a little more broth. If too runny, cook uncovered for a minute or two.
  • Do not overcook. Just prior to serving stir in the saffron. Serve with grated fresh parmesan cheese sprinkled on top.
  • You might also want to add some freshly ground black pepper on top.
  • For Vegetarian remove the Chicken liver, the salt pork and do not use the chicken broth. Also do not add any fish/seafood such as shrimp to the recipe. Fish/seafood is not considered vegetarian.

Nutrition Facts : Calories 1058.6, Fat 65.1, SaturatedFat 26.5, Cholesterol 306.2, Sodium 1761.3, Carbohydrate 88.7, Fiber 3.9, Sugar 4.5, Protein 27

RISOTTO MILANESE



Risotto Milanese image

Categories     Rice     Side     Father's Day     Winter     Family Reunion     Potluck     Gourmet

Yield Serves 4 as a side dish

Number Of Ingredients 7

3 cups chicken broth
1 cup water
1 small onion
3 tablespoons unsalted butter
1 1/2 cups Arborio rice
1/4 cup freshly grated Parmesan
1/4 teaspoon crumbled saffron threads

Steps:

  • In a saucepan bring broth and water to a simmer and keep at a bare simmer.
  • Finely chop onion and in a 2 1/2- to 3-quart heavy saucepan cook in 2 tablespoons butter over moderate heat, stirring occasionally, until softened. Add rice, stirring to coat with butter. Add 1 cup simmering broth mixture and cook, stirring constantly and keeping at a simmer, until absorbed. Continue cooking at a simmer and adding broth mixture, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth mixture left over.) Stir in Parmesan, saffron, remaining tablespoon butter, and salt and pepper to taste and cook over low heat until heated through, about 3 minutes.

RISOTTO ALLA MILANESE



Risotto Alla Milanese image

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

1 quart homemade meat broth
2 tablespoons pancetta, diced
2 tablespoons shallots, finely chopped
5 tablespoons butter
2 tablespoons vegetable oil
2 cups arborio rice
1/2 teaspoon saffron, chopped
salt and pepper, to taste
1/4 cup parmesan cheese, freshly grated

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

RISOTTO ALLA MILANESE WITH SCALLOPS SEARED IN BROWN BUTTER



RISOTTO ALLA MILANESE WITH SCALLOPS SEARED IN BROWN BUTTER image

Categories     Shellfish

Yield 3-4

Number Of Ingredients 13

6-7 c chicken stock or broth
1/2 tsp ground or minced saffron
3 Tbsp butter
2 Tbsp olive oil
1 shallot, minced
2 Tbsp chopped prosciutto
Kosher salt
Black pepper
1 1/4 c abborio, Vialone Nano, or Carnaroli rice
3 Tbsp clarified butter
1 lb sea scallops, cleaned and patted dry
1/2 c (2 oz) grated Parmigiano-Reggiano, aged Asiago
1 Tbsp minced parsley or snipped chives

Steps:

  • Put the stock into a saucepan, set over medium heat and when it is hot, reduce the heat to very low. Put the saffron into a small bowl, ladle a few tablespoons of stock over it and set aside. Put the butter and olive oil into a medium-sized pan, set over medium heat and when the butter is melted, add the shallot and saute until it is soft and fragrant, about 7 minutes. Add the prosciutto and saute 2 minutes more. Season with salt and pepper, add the rice and stir with a wooden spoon until each grain begins to turn milky white, about 2 minutes. Add the stock 1/2 cup at a time, stirring after each addition until the liquid is nearly absorbed. Continue to add stock and stir until the rice is almost tender, about 16-20 minutes. At this point, remove the risotto from the heat, cover and keep warm. Brush a cast-iron pan very lightly with a little of the clarified butter, set it over high heat and when the pan is very hot, add the scallops, being sure not to crowd them. Saute for 90 seconds, season with salt and pepper, turn, saute for 90 seconds more, season with salt and pepper and transfer to a warm plate. Cover to keep warm. Working very quickly, pour the remaining clarified butter in the cast-iron pan. Return the risotto to the heat and stir in the saffron, remaining broth and cheese. Taste and correct for salt and pepper. Divide risotto among individual warmed soup plates and top each portion with scallops. At this point, the clarified butter should have started to turn golden brown and take on a smoky, nutty aroma. Spoon a little of the butter over each portion, sprinkle with parsley or chives and serve.

RISOTTO ALLA MILANESE



Risotto alla Milanese image

Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!

Provided by Manuela

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 40m

Yield 4

Number Of Ingredients 9

1 ¾ cups uncooked Arborio rice
½ cup unsalted butter, divided
1 ½ quarts beef stock
3 tablespoons beef marrow
1 onion, thinly sliced
1 teaspoon saffron powder
¾ cup dry white wine
salt to taste
1 ½ cups grated Parmesan cheese

Steps:

  • Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
  • Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
  • Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

Nutrition Facts : Calories 834 calories, Carbohydrate 90.3 g, Cholesterol 94 mg, Fat 35.4 g, Fiber 2.3 g, Protein 27.7 g, SaturatedFat 21.6 g, Sodium 710.8 mg, Sugar 6.3 g

RISOTTO MILANESE WITH ASPARAGUS & SHRIMP



Risotto Milanese with Asparagus & Shrimp image

People don't think of risotto as a 30-minute meal, but it should take no more than 18 minutes from the time you start adding the liquid until it's ready to serve.

Provided by @MakeItYours

Number Of Ingredients 19

Salt
1 bunch asparagus, trimmed and sliced on an angle into 1-inch pieces
6 cups chicken stock
A healthy pinch of saffron
4 tbsp. olive oil
1/4 to 1/3 lb. meaty pancetta, cut into 1/4-inch pieces
1 small onion, finely chopped
4 cloves garlic, finely chopped or grated
1 tsp. coarsely ground black pepper
1 1/2 cups short-grain rice (such as carnaroli or Arborio)
1 cup white wine
3/4 lb. medium shrimp, peeled and deveined, tails removed
About 1 tbsp. fresh thyme, finely chopped
1 scant tsp. crushed red pepper
1/2 cup dry (white) vermouth
A small handful (about 1/4 cup) of fresh flat-leaf parsley, finely chopped
Juice of 1 lemon (about 1/4 cup)
3 tbsp. butter
About 1 cup freshly grated Parmigiano-Reggiano

Steps:

  • 1. Prepare a large bowl of ice water. In a pot, bring a couple of inches of salted water to a boil. Cook the asparagus for 2 minutes. Using a spider or slotted spoon, transfer the asparagus to the ice water to cool. Drain and pat dry. 2. In a medium saucepan, warm the stock and saffron over low heat. 3. In a round-bottomed saucepan, heat 2 tbsp. olive oil, two turns of the pan, over medium-high. When the oil begins to smoke, add the pancetta. Cook, stirring often, until the fat renders, about 2 minutes. Add the onion, 2 garlic cloves, and black pepper; season with salt. Cook, stirring often, until the onion is soft, about 2 minutes. Add the rice and stir until coated, about 1 minute. Add the wine and stir until absorbed, 1 to 2 minutes. Add the warm stock, a few ladlefuls at a time, stirring vigorously after each addition. From the time you start adding the stock, the risotto should take exactly 18 minutes to cook. 4. When the risotto has been cooking for 15 minutes, heat the remaining 2 tbsp. oil, two turns of the pan, in a medium skillet over medium-high to high. Add the shrimp; season with salt, the thyme, crushed red pepper, and the remaining 2 garlic cloves. Cook, tossing, until the shrimp are almost cooked through, about 3 minutes. Add the vermouth. Cook, swirling the pan, until the shrimp are cooked through, about 1 minute. Add the parsley, lemon juice, and 1 tbsp. butter. Remove from heat. 5. When the risotto has been cooking for 18 minutes, stir in the remaining 2 tbsp. butter, the Parm, and asparagus. Ladle the risotto into shallow bowls. Top with the shrimp.

RISOTTO MILANESE



Risotto Milanese image

Bittersweet saffron gives this simple risotto its enticing fragrance. Serve with Osso Buco for a traditional Italian meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 8

2 teaspoons saffron threads
5 cups hot chicken stock
2 tablespoons olive oil
1 small yellow onion, small diced
2 cups Arborio rice
1/3 cup dry white wine
3 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

  • Add saffron to hot stock, stirring to infuse; set aside.
  • Heat olive oil in a medium saucepan over medium-low heat. Add onion and cook until soft and translucent, 8 to 10 minutes. Add rice and cook, stirring, until toasted and opaque, 3 to 4 minutes.
  • Add wine and cook, stirring, until almost evaporated. Add 1 cup stock to saucepan and cook, stirring, until almost all the liquid is absorbed. Continue cooking, adding 1 cup of stock at a time and stirring until each addition has been absorbed before adding more. Continue process until rice is tender and creamy but still slightly al dente, about 17 minutes; you may not need to use all the stock.
  • Stir in butter and cheese until well combined. Serve immediately with grated cheese.

MILANESE RISOTTO WITH BACON, LEEKS AND TOMATOES AND EGGS



Milanese Risotto with Bacon, Leeks and Tomatoes and Eggs image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 cups chicken stock
A big pinch of saffron
2 medium leeks
2 tablespoons EVOO
1/3 pound pancetta or thick-cut slab bacon, diced
2 large cloves garlic, finely chopped
Salt and freshly ground pepper
1 1/2 cups Arborio rice
1/2 cup dry white wine
3 tablespoons butter
4 large eggs
3/4 cup grated Parmigiano-Reggiano cheese
1/2 pint cherry tomatoes, quartered
Finely chopped parsley and sliced or torn basil, for garnish

Steps:

  • Bring the chicken stock, 1 cup water and the saffron to a boil in a saucepan, then reduce the heat to a low simmer.
  • Trim off the roots and the dark green parts of the leeks. Cut the leeks in half lengthwise down the center, then very thinly slice them crosswise. Rinse the leeks in several changes of cold water, then drain and pat dry in a kitchen towel.
  • Heat the EVOO in a pot with a rounded bottom over medium-high heat. Add the pancetta or bacon and cook until some of the fat has rendered, about 5 minutes. Add the leeks and stir until softened, 2 to 3 minutes. Add the garlic and season with salt and pepper, then cook, stirring, about 1 more minute. Add the rice and stir. Add the wine and cook, stirring, until the liquid has been absorbed. Begin adding the hot chicken stock, a few ladles at a time, stirring constantly and cooking until the liquid has been absorbed before adding more. Continue adding stock and cooking until the rice is al dente, about 18 minutes total.
  • When the risotto is about done, melt 1 tablespoon butter in a skillet over medium heat, then cook the eggs over easy or sunny-side up.
  • Cut the remaining 2 tablespoons butter into small pieces and add it to the risotto, stirring until melted. Stir in the cheese and the tomatoes, then remove from the heat.
  • Serve the risotto in shallow bowls and top with the fried eggs. Garnish with parsley and basil.

RISOTTO ALLA MILANESE



RISOTTO ALLA MILANESE image

Yield 4 people

Number Of Ingredients 7

6 cups chicken stock
1/8 tsp. saffron threads
9 tbsp. unsalted butter
1 small yellow onion, chopped
2 cups vialone or arborio rice
1/2 cup white wine
1 cup grated grana padano

Steps:

  • Bring stock to a bare simmer in a saucepan over medium heat. Put saffron and 1/2 cup hot stock into a small bowl; cover and set aside to soften. Cover stock and keep hot. Heat 5 tbsp. butter in a medium pot over medium heat. Add onions; cook, stirring, until softened. Add rice and cook, stirring constantly with a wooden spoon, until opaque, about 4 minutes. Add wine and cook, stirring often, until absorbed. Add stock 1/2 cup at a time, stirring often until mostly absorbed (2-3 minutes). Repeat until all of stock is used (about 25 minutes total). Continue cooking rice until just al dente, about 3 minutes more. Strain saffron from stock. Pour stock into rice and cook, stirring constantly, about 2 minutes. Gently stir in saffron threads. Remove from heat and stir in remaining butter and half the grated cheese. Serve risotto with remaining cheese on the side to sprinkle over each serving.

RISOTTO MILANESE RECIPE - (4.4/5)



Risotto Milanese Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 9

Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
2 cups Carnaroli or Arborio rice
2 large pinches saffron
3 to 4 cups chicken stock, kept HOT
1 cup dry white wine
2 tablespoons butter
1/2 to 3/4 cup grated Parmigiano-Reggiano

Steps:

  • Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly. Add the saffron to the hot chicken stock; the stock should turn bright yellow. Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice. Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat. Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.

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