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This
delicious Risotto Milanese recipe and photos were shared with me by Karen Calanchini, Food
Stylist and Photographer, of
Redding, CA.
Karen says, "This risotto is wonderful served with
Beef Braised In Barolo Wine and
Lemony Braised Lacinato Kale."
Risotto alla Milanese Recipe
Recipe Type:
Risotto,
Rice,
Arborio Rice,
Wine,
Saffron,
Cheese
Cuisine: Italian
Yields: 6 main course servings
Prep time: 15 min
Cook time: 22 min
Ingredients:
Before making risotto, please read the web page on
Making Perfect Risotto.
Lots of hints and tips to help you.
4 cups chicken broth
2 tablespoons unsalted butter
1 large shallot, minced
Large pinch of
saffron threads
1 cup
Arborio Rice or Carnaroli rice*
1/2 cup dry white
wine or dry white vermouth
1/3 cup freshly-grated Parmigiano-Reggiano cheese
1/2 teaspoon coarse
salt or to taste
* To purchase
Arborio Rice, check out What's
Cooking America's Kitchen Store.
Preparation:
In a large pot over medium-high heat, heat chicken stock to a slow, steady simmer (the liquid should stay hot but not simmer).
Heating the broth or liquid: All
the flavors that the cooking liquid starts out with become more
concentrated and intense as it evaporates. Bearing that in mind,
when the recipe requires broth, you will use a fine, mild chicken
stock or broth. It is always better to use homemade broth or stock, but if you
don't have the time (like most of us), don't worry! Swanson's Organic Chicken
broth is great for making risotto.
In a large heavy saucepan or
skillet over medium heat, melt butter; add shallot and sauté, stirring
occasionally, until translucent. Sprinkle the saffron threads into the pan, cook
and stir for approximately 1 minute.
Add rice and cook 1 to 2 minutes making sure all the grains are well coated (toasting the rice in melted butter
keeps it from getting mushy).
Add wine and cook, stirring
constantly until wine has been completely absorbed by the rice or evaporated.
Ladle approximately 1 1/2 cups
of the hot chicken stock into the rice (just enough to barely cover rice). Cook over medium
heat, stirring frequently, until broth has been absorbed. Continue cooking,
adding a little bit of hot chicken broth (1/2 cup at a time), stirring
frequently, until the chicken broth is absorbed and until the rice is tender
(but still firm to the bite), about 20 to 25 minutes.
NOTE: Risotto doesn't need constant attention during its cooking time. You'll just need to check on the pan every few minutes, give the rice a stir to keep it from sticking, and add more
chicken stock.
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Cooking and stirring the Rrce |
Cooked Risotto Milanese |
To test the risotto for proper consistency, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it's too dry, so add a little more stock. If a puddle of liquid forms around the rice, you've added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock.
When the risotto is done,
remove from heat, and stir in the Parmigiano-Reggiano cheese. Add salt to taste.
Makes 6 servings.
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