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 ALL'AMATRICIANA
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place 2 tablespoons of the butter in a heavy two-quart saucepan. Add the onion and cook over low heat until the onion begins to soften. Add the pancetta and red chili peppers and saute until the pancetta renders its fat and the onion is tender.
- Add the tomatoes, salt and pepper. Increase the heat to medium and cook until the tomatoes thicken and turn into a sauce, about 10 minutes. Add the rice, stir and reduce the heat slightly.
- Heat the broth to boiling. Turn the heat to very low under the broth to keep it warm. Begin adding the broth to the rice mixture about half a cup at a time, stirring constantly to prevent sticking. As the rice absorbs the broth add more warm broth. Continue adding broth until the rice is al dente, tender outside but with a little bite at its center, and the mixture is quite moist, about 25 minutes total cooking.
- Turn off the heat and stir in the remaining butter and the six tablespoons of grated pecorino Romano cheese. Serve extra grated cheese at the table.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 14 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 1071 milligrams, Sugar 5 grams, TransFat 0 grams
RISOTTO ALLA TICINESE
A wonderful risotto that is well worth the extra effort and time to make. I hope you will enjoy this wonderful dish.
Provided by Baby Kato
Categories Rice Sides
Time 55m
Number Of Ingredients 9
Steps:
- 1. Soften the onion and garlic in the oil without letting them brown.
- 2. Stir in the rice and cook for a few minutes.
- 3. Moisten with the wine and cook, stirring, until it has completely evaporated.
- 4. Heat the stock and dissolve the saffron into it.
- 5. Add it gradually to the rice, still stirring.
- 6. Season to taste.
- 7. As each addition is absorbed, add a little more.
- 8. Continue to cook for 15-20 more minutes or until the rice is just al dente but still soupy.
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
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.
RISOTTO ALLA MILANESE
Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!
Provided by Manuela
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
- Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
- Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.
Nutrition Facts : Calories 834 calories, Carbohydrate 90.3 g, Cholesterol 94 mg, Fat 35.4 g, Fiber 2.3 g, Protein 27.7 g, SaturatedFat 21.6 g, Sodium 710.8 mg, Sugar 6.3 g
More about "risotto alla ticinese recipes"
BEST RISOTTO RECIPE
From bonappetit.com
RISOTTO ALLA MILANESE RECIPE
From greatitalianchefs.com
RISOTTO AL BASILICO ALLA TICINESE — NICK MALGIERI
From nickmalgieri.com
INSTANT POT RISOTTO MILANESE (RISOTTO ALLA MILANESE ...
From dadcooksdinner.com
RISOTTO ALLA TICINESE (WITH PORCINI MUSHROOMS) - MISSION …
From missione1agosto.org
CREAMY RISOTTO ALLA MILANESE (SAFFRON RISOTTO) RECIPE
From seriouseats.com
LIDIA BASTIANICH'S RISOTTO ALLA MILANESE RECIPE
From today.com
RISOTTO ALLA MILANESE: THE REAL RECIPE | HEALTHY ITALIA
From healthy-italia.com
TICINESE RISOTTO
From myswitzerland.com
RISOTTO ALLA MILANESE RECIPE
From deliciousmagazine.co.uk
RISOTTO ALLA TICINESE - MARCO FENINI
From marcofenini.com
PASTA, PIZZA, RISOTTO: 50 BEST ITALIAN RECIPES
From smh.com.au
RISOTTO TICINESE - THINGS TO DO IN TICINO
From ticino.ch
HOW TO MAKE RISOTTO (THE RIGHT WAY!)
From lacucinaitaliana.com
CLASSIC RISOTTO MILANESE | RECIPES
From deliaonline.com
RECIPE FOR TICINESE RISOTTO | ASCONA-LOCARNO
From ascona-locarno.com
RISOTTO ALLA MILANESE RECIPE
From foodandwine.com
SAFFRON RISOTTO | RISOTTO ALLA MILANESE
From recipesfromitaly.com
You'll also love