Risotto Milanese Food

RISOTTO MILANESE

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 MILANESE

Steps:

• Heat wine to simmering in small skillet and simmer 1 minute. Stir in saffron and remove from heat. Let stand.
• Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir in onion and cook until tender and golden, about 15 minutes.
• Meanwhile, pour broth into small saucepan. Heat until hot and keep hot over very low heat.
• Add rice to onion, increase heat to medium, and cook, stirirng constantly, until edges of grains are transparent, about 5 minutes.
• Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.
• Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender but still slightly girm at the center; it should take about 20 minutes from time first liquid is added. Season to taste and with salt and pepper halfway through cooking.
• Stir wine mixture into risotto. There should be enough liquid to make rice creamy; if not, add more broth. Remove from heat and stir in remaining 2 T. butter and the Parmesan. Taste and adjust seasonings. Serve hot.

RISOTTO MILANESE

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.

RISOTTO MILANESE

Steps:

• In a saucepan bring broth and water to a simmer and keep at a bare simmer.
• Finely chop onion and in a 2 1/2- to 3-quart heavy saucepan cook in 2 tablespoons butter over moderate heat, stirring occasionally, until softened. Add rice, stirring to coat with butter. Add 1 cup simmering broth mixture and cook, stirring constantly and keeping at a simmer, until absorbed. Continue cooking at a simmer and adding broth mixture, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth mixture left over.) Stir in Parmesan, saffron, remaining tablespoon butter, and salt and pepper to taste and cook over low heat until heated through, about 3 minutes.

RISOTTO MILANESE

Steps:

• Add saffron to hot stock, stirring to infuse; set aside.
• Heat olive oil in a medium saucepan over medium-low heat. Add onion and cook until soft and translucent, 8 to 10 minutes. Add rice and cook, stirring, until toasted and opaque, 3 to 4 minutes.
• Add wine and cook, stirring, until almost evaporated. Add 1 cup stock to saucepan and cook, stirring, until almost all the liquid is absorbed. Continue cooking, adding 1 cup of stock at a time and stirring until each addition has been absorbed before adding more. Continue process until rice is tender and creamy but still slightly al dente, about 17 minutes; you may not need to use all the stock.
• Stir in butter and cheese until well combined. Serve immediately with grated cheese.

RISOTTO ALLA MILANESE

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.