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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Youssf 326
[email protected]This risotto is a crime against Italian cuisine. It should be banned from all cookbooks.
Demz - OTP
[email protected]This is the worst risotto recipe I've ever tried. Don't waste your time or ingredients on it.
Elvis Kato
[email protected]Avoid this risotto recipe at all costs. It's a waste of time and money.
Ritesh Thakur
[email protected]I would not recommend this risotto recipe. It was time-consuming and the end result was not worth the effort.
Savannah Johnson
[email protected]This risotto was a disaster. It turned out gummy and tasteless. I followed the recipe exactly, so I'm not sure what went wrong.
Muhammad farqaleet
[email protected]I was disappointed with this risotto. The texture was too mushy and the flavors were bland. I won't be making it again.
Trey Grant
[email protected]This risotto is a bit pricey to make, but it's worth every penny. The saffron and Parmesan add a richness and depth of flavor that is unmatched.
Rj Kashi
[email protected]I'm not a skilled cook, but this risotto turned out perfectly. The instructions were easy to follow and the end result was a delicious, restaurant-quality dish.
Ameer Hassim
[email protected]This risotto is a labor of love, but it's worth the effort. The slow and steady stirring creates a creamy texture that is simply divine.
Iftikhar Hussain
[email protected]I've made this risotto several times now and it's always a hit. It's the perfect dish for a special occasion or a cozy night in.
Qamar Muneer
[email protected]I made this risotto for a dinner party and it was a huge success. Everyone loved the creamy texture and the subtle flavors of the saffron and Parmesan.
anastasia sharoiani
[email protected]This risotto was a bit more work than I expected, but it was worth it. The flavors were complex and delicious, and the dish was a hit with my guests.
Muneeba Adams
[email protected]I'm not a big fan of risotto, but this recipe changed my mind. The saffron and Parmesan added a richness and depth of flavor that I didn't expect.
Rebbecca Noel
[email protected]I was pleasantly surprised by how easy this risotto was to make. It came together quickly and easily, and the results were impressive.
Ojo Goodness
[email protected]This recipe is a keeper! The risotto was flavorful and creamy, and the addition of the saffron gave it a lovely golden color.
Jahidur Rhaman
[email protected]The risotto turned out perfectly! It had a creamy texture and a beautiful golden color. My family loved it, and I will definitely be making it again soon.
Jafran Ali
[email protected]I've tried many risotto recipes, but this one is by far the best. The instructions were clear and easy to follow, and the end result was a delicious, authentic risotto alla Milanese.
Likius Iyambo
[email protected]This risotto was a delight! The flavors of the saffron, Parmesan, and white wine blended perfectly, creating a creamy, rich dish that was both elegant and comforting.