RISOTTO ALLA MILANESE
Provided by James Beard
Categories Onion Rice Appetizer Side Parmesan Saffron House & Garden Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 as a Main Course
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons butter in a heavy skillet. When it is bubbling, add the onion. Cook for 2-3 minutes; do not allow the onion to brown. Add the rice and stir it well with a spatula; do not allow it to color. Be certain that the onion and rice are well coated with the butter. Add the wine and let it almost cook away. Start to add stock, a cup at a time. Let each cup of stock cook away before adding more. As the rice becomes tender, stir it with a fork to keep it from sticking to the pan. Add salt and a touch of saffron. When the rice is done, stir in the remaining 2-3 tablespoons of butter and a little grated Parmesan cheese. Serve at once. This is usually offered as a first course in Italy but may be served with certain meats, if you wish, or as a main course at luncheon.
- Variations
- Before adding the wine, add 4-5 slices poached marrow.
- Add a little dry sherry, about 1/3 cup, to the risotto when you add the stock. If you are serving the risotto with a veal or chicken dish, use hot tomato juice instead of stock and add a little chopped basil.
- Garnish the cooked risotto with thinly sliced white truffles.
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Larry Sajko
larry_s24@hotmail.com5 stars
Khalu Khalu
khalu.k@yahoo.comHighly recommend
Baijnath Sharma
sharmab48@gmail.comMust-try
raees tanha
tanha@gmail.comAmazing
Rasel Rana
rrana@aol.comDelicious
gutosi Vicent
vgutosi94@aol.comYummy
PheNomeNaL BouFa
p-b@gmail.comNice
Fatima L Bamalli
fatima@gmail.comGood
Kyleigh Cobern
k@yahoo.comThis risotto was too time-consuming to make. I would not recommend it for a busy weeknight meal.
damien janecky
janecky.d@hotmail.comI found this risotto to be too salty. I would recommend using less salt than the recipe calls for.
Buick Regal
regal.buick@gmail.comThis risotto was a disappointment. The flavors were bland and the texture was mushy. I would not recommend this recipe.
Arman Khan
k_arman65@yahoo.comI've tried many risotto recipes over the years, but this one is by far the best. The saffron gives it a beautiful golden color and a slightly floral flavor. The Arborio rice is cooked perfectly and the Parmesan cheese adds a rich, nutty flavor. I hig
Ravi Shamun
ravi@hotmail.frThis risotto was easy to make and turned out great! The flavors were rich and complex, and the texture was creamy and smooth. I would definitely recommend this recipe to anyone who loves Italian food or is looking for a special occasion dish.
uzzal hasan palash
h_uzzal41@hotmail.frI made this risotto for my family last night and it was a hit! Everyone loved the creamy texture and the rich flavor. The saffron gave the dish a beautiful golden color and a slightly floral aroma. I will definitely be making this again.
GAMING WITH BEST
g-b18@gmail.comThis risotto was absolutely delicious! The flavors were well-balanced and the texture was creamy and smooth. I would definitely recommend this recipe to anyone who loves Italian food or is looking for a special occasion dish.
Judith Lwena
jlwena@hotmail.frI've made this risotto several times now, and it always turns out perfectly. It's a great recipe for a special occasion, but it's also simple enough to make on a weeknight. I love the addition of saffron, which gives the dish a beautiful golden color
Ak Sogon
sak58@yahoo.comThis was my first time making risotto, and I was pleasantly surprised at how easy it was. The recipe was clear and concise, and the end result was a delicious and impressive dish. I served it to my friends for dinner, and they all loved it.
Roshani karki
roshani_k@yahoo.comI'm not usually a fan of risotto, but this recipe changed my mind. The combination of saffron, white wine, and Parmesan cheese created a creamy, flavorful dish that was simply irresistible. I will definitely be making this again.
Kinston_TK07 Mck
kinston_tk07_m@yahoo.comThis risotto was a delight to make and even better to eat. The flavors were rich and complex, and the texture was creamy and smooth. I especially loved the addition of saffron, which gave the dish a beautiful golden color and a slightly floral aroma.