Risotto Milanese

Name: Risotto Milanese
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Carnaroli or Arborio rice; 2 Tbsps butter; 710 milliliters chicken stock, kept HOT; 355 milliliters dry white wine; 6 servings Kosher salt; 6 servings Extra-virgin olive oil; 1 large onion, cut into 1/4-inch dice; 118 milliliters grated Parmigiano-Reggiano; 2 large pinches saffron

Risotto Milanese could be just the gluten free recipe you've been looking for. For $2.19 per serving, you get a hor d'oeuvre that serves 6. One portion of this dish contains around 11g of protein, 22g of fat, and a total of 532 calories. This recipe is typical of Mediterranean cuisine. Head to the store and pick up wine, parmigiano-reggiano, chicken stock, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Coat a large saucepan generously with olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat.

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Onion

Salt

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Frying Pan

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.

Ingredients you will need

Rice

Equipment you will use

Frying Pan

Add the saffron to the hot chicken stock; the stock should turn bright yellow.

Ingredients you will need

Stock

Saffron

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.

Ingredients you will need

Rice

Salt

Wine

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Frying Pan

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.

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Stock

Saffron

Rice

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Frying Pan

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.

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Stock

Saffron

Grains

Rice

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.

Ingredients you will need

Parmigiano Reggiano

Butter

Rice

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

473milliliters

Carnaroli or Arborio rice 2Tbsps

butter 710milliliters

chicken stock, kept HOT 355milliliters

dry white wine 6servings

Kosher salt 6servings

Extra-virgin olive oil 1large

onion, cut into 1/4-inch dice 118milliliters

grated Parmigiano-Reggiano 2large pinches

saffron

Recommended wine: Chianti, Verdicchio, Trebbiano

Risotto can be paired with Chianti, Verdicchio, and Trebbiano. 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. The Bibbiano Chianti Classico Riserva with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.

Bibbiano Chianti Classico Riserva

A well-balanced, flavorful wine that is especially good for the vintage. It offers attractive red cherries and berries and spicy, garrigue and lapsang suchong smoky tea notes on the nose and palate. It has a silky attack, a well-balanced palate and a persistent finish.