Posted by: Deana | December 2, 2008

Risotto alla Milanese

We recently purchased a new cook book that we have been enjoying fequently.   366 Delicious Ways to Cook Rice, Beans, and Grains has some very good recipes that are both easy and affordable.  Here’s one we enjoyed a couple of weeks ago:

Risotto alla Milanese

  • 5½ cups high-quality vegetable or chicken broth
  • ½ cup dry white wine
  • ¼ tsp. crushed saffron (as this is not an affordable ingredient, I did not use saffron, but the risotto was still tasty)
  • 1 T. extra-virgin olive oil
  • 2 shallots, minced (I cut them into smallish pieces and crushed them with my garlic press.  Probably a big no-no, but it was easy, and Z and I don’t care too much for onions, so this ensured there would be no crunchiness after it was cooked)
  • 3 garlic cloves, minced
  • 1½ cups uncooked Arborio rice
  • 1 large carrot, diced (optional – we put in a carrot)
  • salt and freshly ground black pepper to taste

In a medium saucepan, heat the broth, wine, and saffron to simmering.

In a large nonstick skillet, heat the olive oil over medium heat.  Add the shallots, garlic, and rice and toss to coat with the oil.  Sauté for 3 to 5 minutes, until the rice appears toasted.  Add the carrot (if using).

Add 1 cup of the simmering broth to the rice and reduce the heat to medium  Stir unil most of the liquid has been absorbed.  Continue adding more broth, 1 cup at a time, cooking and stirring as the liquid is absorbed.  It will take a total of about 18 to 35 minutes for the liquid to be absorbed and the rice to become tender and creamy.  Season to taste with salt and pepper, if needed.  Serve hot.

We both enjoyed this, and I thought that next time I might try adding some veggies at the end – some corn or peas maybe.

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Responses

  1. […] risotto is deliciously worth it.  My favorite is Asparagus Risotto; we’ve also enjoyed a Risotto alla Milanese.   But one of the nice things about risotto is how different it tastes with different […]


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