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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- 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.
- 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.
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Archana Baidya
[email protected]The risotto was a bit too cheesy for my taste. I think I would use less cheese next time.
Shabir Sultan
[email protected]The risotto was a bit too oniony for my taste. I think I would use less onion next time.
Labony Aktar
[email protected]The risotto was a bit too garlicky for my taste. I think I would use less garlic next time.
Mackenze Coleman
[email protected]The risotto was a bit too peppery for my taste. I think I would use less pepper next time.
nthabiseng dails
[email protected]The risotto was a bit too salty for my taste. I think I would use less salt next time.
ranju bk
[email protected]The risotto was a bit too dry for my taste. I think I would add more liquid next time.
Shukur Islam
[email protected]The risotto was a bit too soupy for my taste. I think I would cook it for a few minutes less next time.
Twila Merriman
[email protected]The risotto was a bit bland for my taste. I think I would add more salt and pepper next time.
Joshua Kilonzo
[email protected]This risotto was a bit too rich for my taste, but it was still very good. I think I would use less butter next time.
WANDERA FRANCIS
[email protected]I've tried many risotto recipes, but this one is by far the best. It's so easy to make, and the results are always perfect.
Jayne Carpenter
[email protected]I made this recipe for a dinner party, and it was a huge success. Everyone loved it!
Dm moina Akter
[email protected]This was a great recipe. The risotto was creamy and flavorful, and the saffron gave it a beautiful golden color.
LaNita Simmons
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit with my guests.
Mansur Ngt
[email protected]I'm not a big fan of risotto, but this recipe changed my mind. It was creamy and flavorful, and the saffron added a nice touch.
Kiyah Greene
[email protected]This risotto was delicious! The saffron gave it a beautiful color and a wonderful flavor.
Tommy XYZ
[email protected]I love this recipe! It's so simple to make, and the results are always amazing. I highly recommend it.
Adrian Constantin
[email protected]This was my first time making risotto, and it turned out perfectly! The instructions were easy to follow, and the results were delicious.
EL CHAPO GUZMAN
[email protected]I've made this risotto several times now, and it always turns out great. It's a delicious and easy dish that's perfect for a special occasion.
Naima Akter
[email protected]This risotto was a big hit with my family! The flavors were amazing, and the texture was perfect. I will definitely be making this again.