Risotto Alla Milanese Recipe

  Italian Rice

5 cups chicken stock or 2 1/2 cups canned broth diluted with 2 1/2 c. water
1/8 tsp. saffron threads
3 tbps. olive oil
1/3 c. minced onion
3 tbs. fined diced prosciutto
1 1/2 c. arborio rice
1/3 c. dry Marsala or white wine
1/2 c. Reggiano-Parmesan cheese
1/2 tsp. (or to taste) freshly ground pepper
Salt to taste (optional)
2 tbs. unsalted butter

In a medium saucepan, bring th stock to a simmer and crumble in the saffron threads. Maintain simmer over low heat.

In a large saucepan heat the oil over moderate heat. Add the prosciutto and onion and cook until the onion is translucent, about 2 minutes. Add the rice and stir for 2 minutes until coated with oil. Add the wine and cook, stirring, until it evaporates.

Add 1/2 c. of the stock and cook, stirring constantly, until the rice has absorbed most of the liquid. Gradually add stock, 1/2 c. at a time, cook, stirring constantly, until the rice is almost tender but still slightly crunchy, about 25 minutes.

Add the cheese and season with salt and pepper. Cook, stirring and adding stock as necessary, 1/4 c. at a time, until the rice is tender but still firm with a creamy sauce, about 6 minutes longer. Stir in butter and serve hot.

My Grandparents are from Italy. This is a traditional risotto. I have several other recipes; you did not specify which kind. Bon Appetite

Risotto Alla Milanese

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