Risotto Milanese-Style (Risotta alla Milanese)

Name: Risotto Milanese-Style (Risotta alla Milanese)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters dry white wine; 1 liters chicken stock or low-sodium broth; 59 milliliters olive oil; 118 milliliters small onion, minced (about; 177 milliliters ounces freshly grated Parmigiano-Reggiano (about; 591 milliliters Carnaroli or Vialone Nano rice; 1 Tbsps saffron threads, crumbled; 6 servings Salt and freshly ground black pepper; 5 Tbsps unsalted butter

Risotto Milanese-Style (Risottan all If you have parmigiano-reggiano, chicken stock, salt and pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a small saucepan, warm the chicken stock. Keep warm.

Ingredients you will need

Chicken Stock

Equipment you will use

Sauce Pan

In a large saucepan over moderately low heat, warm the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and sauté, stirring occasionally, just until tender but before any color appears, about 5 minutes.

Ingredients you will need

Onion

Add the rice and saffron, and toast lightly for 1 minute without letting the rice or onion take on any color.

Ingredients you will need

Saffron

Onion

Toast

Rice

Add the wine and cook until almost completely absorbed.

Ingredients you will need

Wine

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.

Ingredients you will need

Chicken Stock

Rice

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.

Ingredients you will need

Salt And Pepper

Parmigiano Reggiano

Butter

Broth

Rice

Serve the risotto immediately garnished with a piece of the meat marrow, if desired.

Ingredients you will need

Meat

Equipment

Sauce Pan

Ingredients

Servings:

177milliliters

dry white wine 1liters

chicken stock or low-sodium broth 59milliliters

olive oil 118milliliters

small onion, minced (about 177milliliters

ounces freshly grated Parmigiano-Reggiano (about 591milliliters

Carnaroli or Vialone Nano rice 1Tbsps

saffron threads, crumbled 6servings

Salt and freshly ground black pepper 5Tbsps

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well 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. The Tenuta di Nozzole La Forra Chianti Classico Riserva with a 4.3 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.