Classic Risotto Milanese

Name: Classic Risotto Milanese
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 1 teaspoons freshly ground black pepper; 1 Tbsp butter; 1 liters unsalted chicken stock (such as Swanson); 118 milliliters dry white wine; 2 Tbsps chopped fresh flat-leaf parsley; 1 teaspoons kosher salt; 2 Tbsps extra-virgin olive oil; 296 milliliters diced onion; 79 milliliters 1.5 ounces Parmigiano-Reggiano cheese, grated (about; 0 teaspoons saffron threads, crushed

The recipe Classic Risotto Milanese could satisfy your Mediterranean craving in about 29 minutes. For $1.92 per serving, you get a main course that serves 5. Watching your figure? This gluten free recipe has 421 calories, 13g of protein, and 11g of fat per serving. If you have kosher salt, saffron threads, butter, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.

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Stock

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Sauce Pan

Heat a Dutch oven over medium heat.

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Dutch Oven

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion; cook 5 minutes, stirring occasionally.

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Onion

Add rice, salt, and saffron; cook 1 minute, stirring frequently.

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Saffron

Rice

Salt

Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.

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Stock

Wine

Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 22 minutes total); reserve 1/3 cup stock at last addition.

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Stock

Remove pan from heat. Stir in reserved 1/3 cup stock, butter, pepper, and cheese. Top with parsley.

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Parsley

Butter

Cheese

Pepper

Stock

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Frying Pan

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Sauce Pan

Dutch Oven

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Ingredients

Servings:

355milliliters

Arborio rice 1teaspoons

freshly ground black pepper 1Tbsp

butter 1liters

unsalted chicken stock (such as Swanson)118milliliters

dry white wine 2Tbsps

chopped fresh flat-leaf parsley 1teaspoons

kosher salt 2Tbsps

extra-virgin olive oil 296milliliters

diced onion 79milliliters

1.5 ounces Parmigiano-Reggiano cheese, grated (about 0teaspoons

saffron threads, crushed

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Tenuta di Nozzole La Forra Chianti Classico Riserva. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.