RISOTTO MILANESE WITH PARMESAN STOCK
Hang on to those Parmesan rinds because they make excellent stock. Simmer them in water for a couple of hours with some aromatics, then strain and chill the liquid. I recommend that you make it a day ahead so you can remove the waxy layer of fat that settles at the top once the stock has chilled.
Provided by Martha Rose Shulman
Categories project, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make stock: Place Parmesan rinds, bay leaf and thyme in a soup pot or large heavy saucepan and add 3 quarts water. Bring to a simmer. Skim off foam, cover partly and simmer 1 hour over very low heat. Add parsley and garlic cloves and continue to simmer 30 minutes, partly covered. Uncover, add salt to taste, and simmer another 30 minutes.
- Line a strainer with cheesecloth and place over a large bowl. Strain stock into bowl. Refrigerate it, preferably overnight. Before reheating, remove fat from top and discard. You should have about 2 quarts broth.
- Pour broth into a saucepan and bring to a simmer. Make sure that it is well seasoned but not overly seasoned, as it will reduce and become saltier. Put saffron in a small bowl and cover with 1 tablespoon hot water.
- Heat olive oil over medium heat in a wide heavy skillet or saucepan. Add onion and a generous pinch of salt and cook until onion is just tender, about 3 minutes. Do not brown. Add rice and stir just until grains begin to crackle, 1 to 2 minutes. Add wine and cook, stirring, until it has been absorbed.
- Begin adding simmering broth, a couple of ladles at a time. Add saffron with soaking water with first addition of broth. Broth should just cover the rice and should be bubbling. Stir often and vigorously. When broth has just about evaporated, add another ladle or 2 to just cover rice. Continue to cook in this way until rice is aldente, about 20 to 25 minutes. Add a little pepper, taste and adjust seasoning.
- Add another ladleful of broth to the rice. Stir in butter and Parmesan and remove from heat. Mixture should be creamy. Serve right away.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 12 grams, Sodium 936 milligrams, Sugar 1 gram, TransFat 0 grams
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.
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
RISOTTO MILANESE
This delicate, saffron seasoned risotto dish goes with just about any entree. Posting for ZWT7, Recipe is from http://www.italianfoodforever.com
Provided by Papa D 1946-2012
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent.
- Add the rice and stir until it is well coated with the butter.
- Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed.
- Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
- About 5 minutes before completion, add the saffron. Remove from the heat, add the remaining butter and the parmesan cheese, stir to combine.
Nutrition Facts : Calories 655.3, Fat 23.5, SaturatedFat 13.8, Cholesterol 56.8, Sodium 1316.7, Carbohydrate 83.7, Fiber 3.1, Sugar 2.3, Protein 19.1
RISOTTO MILANESE
Provided by Moira Hodgson
Categories side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In large heavy saucepan or skillet, soften shallots in butter. Add rice and cook over fairly high heat, stirring constantly, until grains turn opaque.
- Add dissolved saffron and wine and stir well to prevent rice from sticking to bottom of pan. When liquid has evaporated, add a ladle of hot broth. Repeat this procedure until rice is almost tender but firm. If you run out of stock, add warm water instead.
- Turn off heat and season risotto with salt, pepper and Parmesan cheese to taste. Serve immediately with more cheese passed separately.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 757 milligrams, Sugar 5 grams, TransFat 0 grams
RISOTTO PARMESAN A LA MILANESE
Looking for a rice side dish that will knock their socks off? Try this Risotto Parmesan a la Milanese, made with white wine and chicken broth.
Provided by My Food and Family
Categories Rice
Time 50m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat broth in medium saucepan. Meanwhile, melt butter with oil in large saucepan on medium-high heat. Add onions; cook 3 min. or until tender, stirring frequently. Add rice; cook and stir 2 min. Stir in wine; cook 1 min.
- Add 1 cup broth; cook and stir until absorbed. Repeat with remaining broth, adding 1 cup at a time, until all broth has been added and absorbed by the rice.
- Stir in cheese and pepper.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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