Free Online Recipes
|

Sign Up login
 
 

Classic Risotto Milanese Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe
 

 

 



     Classic Risotto Milanese

Category   Entrees - Maindishes
Sub Category   None
Servings   5
Preptime   25

Ingredients
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

Instructions
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


Originally Submitted
1/20/2014





0 Out of 5 from 0 reviews

You can add this Classic Risotto Milanese recipe to your own private DesktopCookbook.

 

 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2012 DesktopCookbook. All rights reserved.
Developed by
Integrated Sales Resources.