Risotto Alla Milanese
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons butter
- ½cup finely minced shallots
- 1½cups imported Italian rice
- 5cups well-flavored chicken stock (approximately)
- Large pinch of powdered saffron
- Salt and freshly ground black pepper
- Freshly grated imported Italian Parmesan cheese
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat butter in a large, heavy saucepan. Add shallots and saute over medium heat until soft but not brown. Stir in rice and cook for several minutes, until the rice is well coated with butter.
- Step 2
Place the stock in another saucepan and keep it simmering.
- Step 3
Dissolve the saffron in a little of the stock in a small dish and stir into the rice.
- Step 4
Then, stirring the rice constantly, add the simmering stock, about one-half cup at a time, adding additional stock every few minutes as the rice absorbs it. After about 25 minutes, the rice should have absorbed most of the stock and be "al dente" and cohere in a creamy mass. Do not overcook the rice. Season to taste.
- Step 5
Serve at once with freshly grated Parmesan cheese.
Private Notes
Comments
Absolutely the best basic risotto recipe!
I used no chicken veggie chicken broth
Its very simple, but it tastes great. I’m going toxoplasmosis this again, without a doubt.
This is good. Very good. But here are 2 ways to make it better. Substituting veal or beef marrow for some or all of the butter makes an amazing difference. Substituting parmesan rind broth is a more subtle improvement.
After sautéing the rice in butter (actually, half butter half olive oil is even better), add half a glass of white wine and let the rice absorb it before adding the broth. You can also add a bit of ground nutmeg, it goes well with the saffron.
Next time add a bit more saffron but perfect texture wise. And perfect for the osso buco
Advertisement