Risotto A La Milanese
1/4 teaspoon saffron
4 cups chicken broth (divided)
7 tablespoons butter or margarine (divided)
1 large onion, finely sliced
12 ounces uncooked Arborio or short grain rice
1/2 cup dry white wine
1 teaspoon of salt
1 pinch black pepper
7 ounces freshly grated parmesan cheese
freshly chopped parsley
parsley sprig for garnish
a few tomato slices for garnish (1/2 tomato)
1. Crush the saffron into powder with a mortar and pestle. Transfer in a small bowl.
2. Bring the chicken broth to a boil in a pan over medium heat. Reduce the heat to simmer. Incorporate 1/2 cup of the broth into the saffron in order to dissolve it. Leave aside and let the broth to simmer to keep it warm.
3. In a large pan, heat 6 tablespoons of butter (or margarine) until it melts and starts to make bubbles. Fry the onion into the butter for 5 minutes or until it is soft and golden. Incorporate the rice and stir for about two minutes then stir in the wine, salt and pepper. Let cook over medium-high heat for about 3 to 5 minutes until the wine has evaporated while stirring from time to time.
4. Take 1/2 cup of the warm chicken broth and incorporate it to the rice. Lower the heat to medium-low and cook until the broth is absorbed. Repeat this process 3 times while adding 1/2 cup of chicken broth every time.
5. Stir in the perfumed saffron bouillon to the rice and let cook until the liquid is absorbed. Add in the remaining warm broth, 1/2 cup at a time like in step 4. The main objective is to bring the rice to be slightly creamy while still being a bit firm (there may still be some broth left before achieving this). The total cook time for steps 4 and 5 should be about 20 minutes.
6. Take the risotto off the heat and incorporate the remaining tablespoon of butter and the parmesan cheese. Serve right away and add the optional parsley and tomato ornaments.
Note: Contributed by Gen C.
Reviews of Risotto A La Milanese Recipe:
1-1 of 1 reviews
A cookie baker Sep 21, 2008
Would make this again.
Would make again.
Recipe Info
100% would make this again
Rate this recipe
Read all reviews
Send to a friend
Print
recipe
