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Classic Risotto Milanese Recipe


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     Classic Risotto Milanese

Category   Entrees - Maindishes
Sub Category   None
Servings   5
Preptime   25

5 cups unsalted chicken stock (such as Swanson)
1 1/2 tablespoons extra-virgin olive oil
1 1/4 cups diced onion
1 1/2 cups Arborio rice
5/8 teaspoon kosher salt
1/4 teaspoon saffron threads, crushed
1/2 cup dry white wine
1 tablespoon butter
1/2 teaspoon freshly ground black pepper
1.5 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
2 tablespoons chopped fresh flat-leaf

1. Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat. 2. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add rice, salt, and saffron; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 22 minutes total); reserve 1/3 cup stock at last addition. Remove pan from heat. Stir in reserved 1/3 cup stock, butter, pepper, and cheese. Top with parsley. ,
Amount per serving Calories- 323 Fat- 7.9g Saturated fat- 3g Monounsaturated fat- 4g Polyunsaturated fat- 0.6g Protein- 11.2g Carbohydrate- 48.7g Fiber- 2g Cholesterol- 11mg Iron- 1.1mg Sodium- 455mg Calcium- 92mg

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