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
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
OLIVE GARDEN HERBED RISOTTO
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Hold the broth warm in a saucepan. Heat oil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate.
- Add broth, about 1/2 cup at a time, stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired doneness.
- Turn off heat, add butter, Parmesan cheese and all herbs. Stir to combine with rice/risotto. Transfer to large bowl and garnish with parsley. Serve immediately. Finished risotto should be creamy and rice is firm.
Nutrition Facts : Calories 574.7, Fat 25, SaturatedFat 8.3, Cholesterol 26.3, Sodium 1179, Carbohydrate 63.9, Fiber 2.6, Sugar 2.1, Protein 16.2
OLIVE GARDEN PENNE SENESE
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Penne
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sausage.
- Add white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sauce reaches desired consistency.
- Add cooked, drained pasta to pan with sauce. Toss well.
- Transfer to large serving platter and garnish with fresh basil, sage and additional parmesan cheese, if desired.
Nutrition Facts : Calories 2248.3, Fat 173.7, SaturatedFat 84.3, Cholesterol 462.2, Sodium 2510.5, Carbohydrate 113, Fiber 13.9, Sugar 3.9, Protein 61.6
OLIVE GARDEN BISTECCA ALLA FIORENTINA
Also known as the Tuscan T-Bone Steak, this recipe is from the files of the Riserva di Fizzano and the Rocca delle Macie Winery - Olive Gardens Italian Partners. Made this for a Tag Game. This is how steak is supposed to taste!! The garlic and rosemary combination just adds to the succulent flavors of the steak itself. They pair very well and I highly recommend this dish to everyone who loves steak.
Provided by Member 610488
Categories Steak
Time 36m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Bring the steak to room temperature. Let the garlic and the tips of the rosemary sit in the olive oil for at least 1/2 hour.
- Build a fire in a charcoal grill or hearth and let it burn down until the embers glow red; alternatively, pre-heat a gas grill with all burners on high, or pre-heat a ridged cast-iron grilling skillet on a high flame on your stovetop.
- Pat the steak dry with paper towels and place it alongside the heat source, on an adjacent table or counter top, for about 10 to 15 minutes to warm the meat. Sprinkle about 3/4 of the salt on top of the steak and place on the grill for about 6 to 8 minutes.
- Flip the steak, and using the rosemary sprigs as a brush, baste the cooked side with the garlic-infused olive oil, using all but a tablespoon or two of the oil. Sprinkle remaining salt on top and continue to grill for about 6-8 minutes.
- Flip the steak again. Brush with the remaining olive oil, grind black pepper over it to taste, and remove the meat from the grill.
- Let the steak rest for about 8-10 minutes, lightly tented with aluminum foil and kept close to the heat. Slice, following the grain of the meat, and serve with lemon wedges.
Nutrition Facts : Calories 1326.5, Fat 105.6, SaturatedFat 32.9, Cholesterol 258.6, Sodium 3734.8, Carbohydrate 2.9, Fiber 0.9, Sugar 0.4, Protein 87.5
OLIVE GARDEN WHITE BEAN SALAD
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners. The white kidney beans are pre-cooked for this recipe. This salad makes a wonderful appetizer along with toasted Italian bread slices.
Provided by Member 610488
Categories Spreads
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tbsp olive oil in a saute pan. Add pancetta and cook slowly over medium heat until crispy. Add onion and saute until translucent. Add rosemary and cool for 1-2 minutes, then remove from heat.
- Combine red wine vinegar, tomatoes, salt, pepper, grated Parmesan, basil and 1/4 cup olive oil in a bowl. Add hot pancetta and onion to the bowl and allow to cool.
- Mix in the beans with the pancetta mixture and serve at room temperature.
- Serve with freshly grated Parmesan cheese and a drizzle of olive oil on top.
Nutrition Facts : Calories 423.7, Fat 22.9, SaturatedFat 3.8, Cholesterol 3.3, Sodium 1108.6, Carbohydrate 39.9, Fiber 14.2, Sugar 5.9, Protein 15.2
OLIVE GARDEN RISOTTO MILANESE
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, heat oil until fragrant. Add onions and saffron and saute 3 minutes or until onions are soft. Keep broth warm in a separate pot. Add rice to the onions and stir for 2 minutes. Add white wine and let evaporate.
- Add the broth, about 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add until all of the broth has been used. Turn off heat.
- Add butter and Parmesan cheese. Stir to combine with rice/risotto. Transfer to large bowl and garnish with parsley. Serve immediately. Finished risotto should be creamy and rice is firm.
Nutrition Facts : Calories 573.8, Fat 25, SaturatedFat 8.3, Cholesterol 26.3, Sodium 1178.5, Carbohydrate 63.7, Fiber 2.4, Sugar 2.1, Protein 16.1
OLIVE GARDEN ROTINI WITH SAUSAGE AND ASPARAGUS
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery who are Olive Gardens Italian Partners.
Provided by Member 610488
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut bottom 2 inches off asparagus stems (the inedible part), then cut remaining stem into 1 inch pieces. Boil asparagus until tender. Drain and allow to cool. Remove tips from asparagus and set tips aside.
- Heat oil in non-stick saute pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. Set aside.
- Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat.
- Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Stir well.
- Add cooked sausage and return to low heat until simmering, stirring constantly. Salt and pepper to taste.
- Transfer to large platter. Garnish with asparagus tips and serve.
OLIVE GARDEN PENNE MILANESE
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown sausage in a pre-heated pan. Drain fat and set sausage aside.
- Add cream to the hot pan and continue to cook over low heat for 4 minutes. Add saffron and reduce sauce to the desired consistency.
- Chop sausage and add it to sauce.
- Remove cooked pasta from pot, retaining a portion of the water. Immediately add pasta to sauce and season with Parmesan cheese, salt and freshly crushed black pepper. (Thin sauce with pasta water if needed.).
- Transfer to large serving platter, garnish with chopped parsley and serve.
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