Risotto Milanese

21 January, 2013 — 1 Comment

This photo is borrowed from matlyckan.blogspot.ch

Risotto is normally a primo (first course), served on its own before the main course, but risotto all a milanese is often served together with Ossobuco alla Milanese.
I find risotto is filling enough to be served as a course of it`s own – especially when it`s so tasty.

Risotto can be made using many kinds of vegetable, meat, fish and seafood, and different types of wine and cheese may be used. There is even, exceptionally, an Italian strawberry risotto. I`ll make a not to self to try this out.

Here is a basic risotto milanese recipe for you to try out.

This recipe serves 4 as main course.

What you need:

* 1 medium onion, very finely chopped
* 1 clove garlic, crushed and finely chopped
* 2-3 tablespoons unsalted butter (depending on how you like it, some also ad more butter.)
* 2 tablespoons olive oil
* 1 lb. (2 cups – See Conversion Tables here) arborio, vialone nano, or carnaroli rice
* 1/2 cup dry white wine
* 6-7 cups hot homemade or low-salt bought chicken broth; more or less as needed
* 1/2 teaspoons saffron threads or other saffron spice
* 1 cup finely grated parmesan
* Salt and freshly ground black pepper, to taste

What you do:

In a saucepan that’s large enough to hold the rice with plenty of room left over, cook the onion in 2 tablespoons of the olive oil over medium heat until it’s translucent and fragrant, about 5 minutes.

Stir in the rice and cook it over medium heat for about 3 minutes. Add the wine, 2 cups of broth, and the saffron. Turn the heat to high until the broth comes to a simmer and then adjust the heat to maintain a steady simmer.

Cook until most of the liquid has been absorbed, stirring every minute or two (there’s no need to stir constantly, just don`t let it get stuck to the bottom of the pan). Add another cup of broth and keep cooking, stirring, and adding broth until the rice is al dente but not raw or grainy in the middle.

When the rice is ready, stir in the cheese. Add a little more broth to give the risotto the consistency you like (from fairly tight to almost soupy). Take the pan off the heat, stir in the tablespoons butter. Season with salt and pepper and ladle onto heated plates or bowls.

You`re ready to serve.


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