RISOTTO MILANESE
Provided by Anne Burrell
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
- Add the saffron to the hot chicken stock; the stock should turn bright yellow.
- Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
- Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
- Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.
INSTANT POT® RISOTTO ALLA MILANESE
This recipe dates back to the 1500s and originates in Milan. Typically there are very few ingredients in this dish, resulting in a risotto that is deep yellow with a delicate flavor. I've changed the ingredients to suit modern cooks; originally beef marrow was used, something that is difficult to find. This recipe makes six, very large servings. It does not reheat well.
Provided by Bren
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat chicken broth in a sauce pan over low heat. Add saffron threads and simmer without boiling.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to get hot. Stir in onion and cook until soft and translucent, 3 to 4 minutes. Stir in rice and saute, stirring frequently, for 2 minutes. Deglaze with white wine and allow to reduce by half. Pour hot broth and saffron mixture into the Instant Pot® and stir to combine. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method in short bursts according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and butter and allow to sit for 3 minutes before serving. Top each serving with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 301 calories, Carbohydrate 49.2 g, Cholesterol 9.3 mg, Fat 7.4 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 110.5 mg, Sugar 1.7 g
RISOTTO ALLA MILANESE
Provided by James Beard
Categories Onion Rice Appetizer Side Parmesan Saffron House & Garden Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 as a Main Course
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons butter in a heavy skillet. When it is bubbling, add the onion. Cook for 2-3 minutes; do not allow the onion to brown. Add the rice and stir it well with a spatula; do not allow it to color. Be certain that the onion and rice are well coated with the butter. Add the wine and let it almost cook away. Start to add stock, a cup at a time. Let each cup of stock cook away before adding more. As the rice becomes tender, stir it with a fork to keep it from sticking to the pan. Add salt and a touch of saffron. When the rice is done, stir in the remaining 2-3 tablespoons of butter and a little grated Parmesan cheese. Serve at once. This is usually offered as a first course in Italy but may be served with certain meats, if you wish, or as a main course at luncheon.
- Variations
- Before adding the wine, add 4-5 slices poached marrow.
- Add a little dry sherry, about 1/3 cup, to the risotto when you add the stock. If you are serving the risotto with a veal or chicken dish, use hot tomato juice instead of stock and add a little chopped basil.
- Garnish the cooked risotto with thinly sliced white truffles.
RISOTTO ALLA MILANESE
From www.italyum.com. "This recipe belongs to the culinary tradition of the city of Milan. It's a very old recipe, probably more than 400 years old and the story goes that while an artist was preparing the dye to colour the window glass of the cathedral (Il Duomo di Milano), his apprentice, by accident, poured some saffron powder into the near by pan of rice. Since then, the recipe has been elaborated many times, until nowadays. When cooking the proper "risotto alla Milanese" you require the use of some beef bone marrow at an early stage in the cooking."
Provided by Annacia
Categories Short Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put 30 g of the butter in a large pan and melt it (keep the remaining butter for later).
- Add the finely chopped onion.
- Sweat over a medium heat for about 2 minutes.
- Add the bone marrow and continue cooking for another 3 minutes, breaking it with the spoon while stirring.
- Once the onion is soft, add the rice and and stir until the rice is completely coated with the fat.
- You can see that the rice will start to become translucent, keep stirring and sweat the rice for a minute or two.
- Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
- Now, add the stock and turn the heat to medium/low, the stock, which is kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock.
- Carry on in this way for about 15 minutes, during this stage, do not leave the pan alone and stir regularly (gently).
- After 15 minutes, you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.
- In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say a half ladle at a time) because at this final stage you do not want the risotto becoming too watery.
- Now, at about the 15th minute, put the saffron powder into a glass.
- Add half a ladle of stock and dissolve the saffron stirring with a small spoon and then add the saffron into the pan.
- Stir until all the rice is uniformly coloured (golden yellow). Continue cooking and adding stock as required.
- When the rice is perfectly cooked "al dente", add the Parmesan cheese and stir for few seconds until the Parmesan has melted.
- Then, put the cooker off, add all the remaining butter (cut into pieces) and stir until completely melted.
- Cover the pan with a lid for about 1 minute and allow the risotto to rest before serving it.
- Risotto should be served "all'onda" (like a wave). This means that when you serve it onto the plate, it should still flow a little.
- Buon appetito!
Nutrition Facts : Calories 2108.5, Fat 184.3, SaturatedFat 79.5, Cholesterol 276.3, Sodium 386.4, Carbohydrate 72.5, Fiber 1.4, Sugar 1.1, Protein 31.9
RISOTTO ALLA MILANESE
I know that this is a common recipe, but there are none quite like this on Zaar. As a vegetarian, I leave out the pork and livers and add something else; maybe shrimp, maybe vegetables. Risotto is endlessly adaptable, so don't be afraid to experiment! (You can, of course, include the pork and livers and I promise I will still speak to you!)
Provided by spatchcock
Categories Rice
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the butter, salt pork, and olive oil in a heavy skillet over moderate heat.
- Add the onions and cook until lightly browned.
- Add the chopped livers, salt, and pepper, and stir. Cook for 5 minutes.
- Add the rice, stirring well, and cook for 2 minutes. Add the boiling broth, stir well, cover and simmer over low heat for 15 minutes.
- Test for seasoning and doneness. The risotto should be creamy in texture and the rice should be cooked but still slightly firm to the teeth.
- If the rice is too dry, add a little more broth. If too runny, cook uncovered for a minute or two.
- Do not overcook. Just prior to serving stir in the saffron. Serve with grated fresh parmesan cheese sprinkled on top.
- You might also want to add some freshly ground black pepper on top.
- For Vegetarian remove the Chicken liver, the salt pork and do not use the chicken broth. Also do not add any fish/seafood such as shrimp to the recipe. Fish/seafood is not considered vegetarian.
Nutrition Facts : Calories 1058.6, Fat 65.1, SaturatedFat 26.5, Cholesterol 306.2, Sodium 1761.3, Carbohydrate 88.7, Fiber 3.9, Sugar 4.5, Protein 27
RISOTTO ALLA MILANESE
Make and share this Risotto Alla Milanese recipe from Food.com.
Provided by StevenHB
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Meat broth may be substituted with 1 cup canned chicken broth mixed with 3 cups of water.
- Pancetta with beef marrow or proscuitto.
- Shallot with onion.
- Saffron should be dissolved in 1 1/2 cups hot broth or water.
- Bring the broth to a slow, steady simmer.
- Must be either homemade or[very] low sodium.
- In a heavy-bottomed casserole, over medium-high heat, saute the pancetta and shallots in 3 tablespoons of the butter and all of the oil.
- As soon as the shallots become translucent, add the rice and stir until it is well coated.
- Saute lightly for a few moments and then add 1/2 cup of the simmering broth, about a ladleful.
- Proceed according to the basic risotto technique.
- After 15 minutes, add half of the dissolved saffron.
- When the liquid has been absorbed, add the rest (the later the saffron is added, the stronger the taste).
- Cook the rice with more stock (or water if you run out) until tender but al dente, taste for salt (but remember that you're going to add the cheese).
- Add pepper, 2 tablespoons of butter, and the cheese and mix thoroughly.
- Serve with additional grated cheese on the side.
- NOTES: Serve with Osso Bucco alla Milanese.
Nutrition Facts : Calories 384.1, Fat 15.7, SaturatedFat 7.5, Cholesterol 29.1, Sodium 133, Carbohydrate 53.5, Fiber 1.9, Protein 6.1
RISOTTO ALLA MILANESE
Provided by Florence Fabricant
Categories side dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat butter in a large, heavy saucepan. Add shallots and saute over medium heat until soft but not brown. Stir in rice and cook for several minutes, until the rice is well coated with butter.
- Place the stock in another saucepan and keep it simmering.
- Dissolve the saffron in a little of the stock in a small dish and stir into the rice.
- Then, stirring the rice constantly, add the simmering stock, about one-half cup at a time, adding additional stock every few minutes as the rice absorbs it. After about 25 minutes, the rice should have absorbed most of the stock and be "al dente" and cohere in a creamy mass. Do not overcook the rice. Season to taste.
- Serve at once with freshly grated Parmesan cheese.
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