Reviews (1) Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 02/14/2008 This is a good old recipe of mine as well. It was the first risotto I ever made many years ago, I also put approx. 1/4 cup of sultanas in it at the last addition of stock just so that it didn't look empty and it came out with a hint of flavour. Good for a week-night served with a Beef Bourguignonne or Veal Birds in Tomato Sauce or similar, find both recipes on my site.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 2048_recipe_rice
Ingredients Ingredient Checklist 1/2 teaspoon powdered saffron or 20 threads 3 tablespoons unsalted butter 2 tablespoons olive oil, plus more for drizzling 1/2 cup roughly chopped onion 2 cups Arborio rice 1/2 cup dry white wine 1/4 cup finely grated Parmesan cheese 8 cups homemade or canned low-sodium chicken stock, heated
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 2048_recipe_rice
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
2048_recipe_rice
2048_recipe_rice
Ingredients
Ingredients
- 1/2 teaspoon powdered saffron or 20 threads 3 tablespoons unsalted butter 2 tablespoons olive oil, plus more for drizzling 1/2 cup roughly chopped onion 2 cups Arborio rice 1/2 cup dry white wine 1/4 cup finely grated Parmesan cheese 8 cups homemade or canned low-sodium chicken stock, heated
Directions
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.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 02/14/2008 This is a good old recipe of mine as well. It was the first risotto I ever made many years ago, I also put approx. 1/4 cup of sultanas in it at the last addition of stock just so that it didn't look empty and it came out with a hint of flavour. Good for a week-night served with a Beef Bourguignonne or Veal Birds in Tomato Sauce or similar, find both recipes on my site.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 02/14/2008 This is a good old recipe of mine as well. It was the first risotto I ever made many years ago, I also put approx. 1/4 cup of sultanas in it at the last addition of stock just so that it didn't look empty and it came out with a hint of flavour. Good for a week-night served with a Beef Bourguignonne or Veal Birds in Tomato Sauce or similar, find both recipes on my site.Martha Stewart Member
Rating: Unrated 02/14/2008
This is a good old recipe of mine as well. It was the first risotto I ever made many years ago, I also put approx. 1/4 cup of sultanas in it at the last addition of stock just so that it didn’t look empty and it came out with a hint of flavour. Good for a week-night served with a Beef Bourguignonne or Veal Birds in Tomato Sauce or similar, find both recipes on my site.
Rating: Unrated
All Reviews for Risotto alla Milanese
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Risotto alla Milanese
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
