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Risotto alla Milanese

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.

  • servings: 6

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
The Martha Stewart Show, November 2006

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Reviews (1)

  • 14 Feb, 2008

    This is a good old recipe of mine as well. It was the first risotto I ever made many years ago, I also put approx. 1/4 cup of sultanas in it at the last addition of stock just so that it didn't look empty and it came out with a hint of flavour. Good for a week-night served with a Beef Bourguignonne or Veal Birds in Tomato Sauce or similar, find both recipes on my site.