Monday, September 22, 2008

Risotto Milanese

I was in the mood for some risotto last week, but didn't have a whole lot in the house so I decided to just make a Milanese, pretty basic and quite tasty.

4 TBLSP unsalted buttler
2 medium shallots diced
4 cloves of garlic diced
2 cups Aboria rice
1 cut dry white wine
5 cups of chicken stock
heavy pinch of saffron threads
1 cup of freshly grates Parmesan cheese
salt and pepper to taste

Melt the butter in a dutch oven over medium heat, add shallots and garlic and cook until clear. While that is cooking add the chicken stock to a sauce pan and warm, add saffron threads and keep at a bare simmer.

After garlic and shallots are clear add rice and cook for a minute or two. Add wine and cook until the rice has absorbed most of the moisture. Add saffron-infused stock a ladle or two at a time, adding more as the previous amount cooks off.

This is what makes risotto tough, you have to watch it, stir it and constantly be adding more liquid. It's labor intensive but worth it. After 20 to 30 minutes you should have added all the stock and when you try the risotto it should be done. If it isn't, add more water, bit by bit, until it is done.

After it's done remove from heat, add cheese, salt and pepper to taste. As you can see from the cpitrue you get this beautiful creamy dish that has a bright yellow color.

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