Risotto Milanese

Easy to prepare and tasty, risotto is great as main or side dish.

 

Click here to see the recipe in Portuguese

 

Servings: 4

Preparation time: 45 minutes

 

Ingredients:

2 cups arborio rice

4 to 5 cups chicken or vegetables broth

1 tbs. butter

1 finely minced onion

2 mashed garlic cloves

1 cup white wine

½ tsp saffron threads (or a pinch of turmeric)

½ cup grated parmesan cheese

salt to taste

 

Directions:

1 – Put saffron in a bowl with ¼ hot water and set aside.

2 – In a pan, bring chicken broth to a simmer and keep it in medium heat during all risotto’s preparation.

3 – Over medium heat, melt butter in a pot an sauté onion and garlic until onion is translucent, not brown.

4 – Add rice and stir well, for about 3 minutes.

5 – Add ½ cup of the chicken broth and stir until liquid is adsorbed.

6 – Add in the saffron water and stir until liquid is adsorbed (if you are using turmeric, add here a pinch of it).

7 – Add the wine and stir until liquid is adsorbed.

8 – Repeat this process: ½ cup chicken broth and stir until liquid is adsorbed as much as needed until rice is cooked, al dente (which means well-cooked, but not mushy).

9 – Remove pot from heat and mix in parmesan cheese.

10 – Taste to check if salt is needed.

 

Tips:

  • This recipe is base for different types of risotto. Use your creativity and add different kinds of meat, chicken, vegetables and spices.

*I learned this recipe in an Italian cooking class I took in 2009. The instructor, Matthew Hamby, who authorized me to post this recipe here.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s