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 Milanese Risotto | Status Approved | | Name |  Milanese Risotto | | Category | Side Dishes, Italian | | Serves/Yields | 4-6 as a side dish | | Source | Kate | | Difficulty | Easy | | Prep. Time | 15 minutes | | Cook Time | 20 minutes | | Introduction | | In Italy risotto is considered a starter , followed by the main meal and then the salad. Here it os often served as a side dish, but it makes a great main dish. I stir chunks of leftover chicken in at the last just until warm. Serve with a salad and fresh fruit for dessert...bellissimo! | | Ingredients | | 1 tablespoon olive_oil
2 tablespoons butter
2 ounces diced pancetta ( or regular bacon)
1 cup chopped yellow onions
1/2 teaspoon sea_salt
1/4 teaspoon white_pepper
12 turns fresh ground black_pepper
1 pound carnaroli or abborio_rice (do not try to use regular rice, it won't work)
6 cups beef stock (1 cup reserved and warmed)
1/2 teaspoon saffron threads
2 teaspoons chopped garlic
1/2 cup grated Parmigiano_Reggiano cheese
| | Directions | | Step: 1 | Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the pancetta and saute for 1 minute. Add the onions, salt, white pepper, and black pepper. Saute for 3 minutes. | | Step: 2 | Using a wooden spoon, stir in the risotto. Saute for 2 minutes.
Stir in 5 cups of beef stock and garlic. Dissolve the saffron in the 1 cup of warm beef stock.
Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes.
Simmer the risotto for 18 minutes, stirring constantly.
Stir in the remaining butter and grated cheese. Simmer for 2 minutes, stirring constantly. Remove from heat and serve immediately.
| | Nutrition Information | | Not available |
Time submitted: Friday, October 22. 2004 at 22:12:32 Contributed By: Kate
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