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 ALLA MILANESE
This recipe for risotto alla Milanese comes from "Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, and Traditions," by Joan Tropiano Tucci and Gianni Scappin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- Remove 1/2 cup of the heated chicken stock to a small bowl; stir in saffron, and set aside. Keep the remaining stock warm in a medium saucepan over medium-low heat.
- Combine 2 tablespoons butter and olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, until translucent, but not browned, about 5 minutes. Add the rice, and stir to coat with the butter mixture. Stir in the wine and cook, stirring continuously, until the wine evaporates, about 1 minute. Stir in the saffron broth and cook, allowing the rice to absorb it, about 2 minutes. Add the remaining broth, 1/2 cup at a time, stirring after each addition and allowing the rice to absorb after each addition before adding more. Cook until the rice is tender (but not mushy), about 20 minutes. Stir in the Parmesan, remaining tablespoon butter, and drizzle with olive oil. Serve immediately.
RISOTTO MILANESE
Categories Rice Side Father's Day Winter Family Reunion Potluck Gourmet
Yield Serves 4 as a side dish
Number Of Ingredients 7
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 RECIPE - (4.4/5)
Provided by Foodiewife
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 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 MILANESE
Bittersweet saffron gives this simple risotto its enticing fragrance. Serve with Osso Buco for a traditional Italian meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
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
From www.italyum.com. "This recipe belongs to the culinary tradition of the city of Milan. It's a very old recipe, probably more than 400 years old and the story goes that while an artist was preparing the dye to colour the window glass of the cathedral (Il Duomo di Milano), his apprentice, by accident, poured some saffron powder into the near by pan of rice. Since then, the recipe has been elaborated many times, until nowadays. When cooking the proper "risotto alla Milanese" you require the use of some beef bone marrow at an early stage in the cooking."
Provided by Annacia
Categories Short Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put 30 g of the butter in a large pan and melt it (keep the remaining butter for later).
- Add the finely chopped onion.
- Sweat over a medium heat for about 2 minutes.
- Add the bone marrow and continue cooking for another 3 minutes, breaking it with the spoon while stirring.
- Once the onion is soft, add the rice and and stir until the rice is completely coated with the fat.
- You can see that the rice will start to become translucent, keep stirring and sweat the rice for a minute or two.
- Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
- Now, add the stock and turn the heat to medium/low, the stock, which is kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock.
- Carry on in this way for about 15 minutes, during this stage, do not leave the pan alone and stir regularly (gently).
- After 15 minutes, you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.
- In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say a half ladle at a time) because at this final stage you do not want the risotto becoming too watery.
- Now, at about the 15th minute, put the saffron powder into a glass.
- Add half a ladle of stock and dissolve the saffron stirring with a small spoon and then add the saffron into the pan.
- Stir until all the rice is uniformly coloured (golden yellow). Continue cooking and adding stock as required.
- When the rice is perfectly cooked "al dente", add the Parmesan cheese and stir for few seconds until the Parmesan has melted.
- Then, put the cooker off, add all the remaining butter (cut into pieces) and stir until completely melted.
- Cover the pan with a lid for about 1 minute and allow the risotto to rest before serving it.
- Risotto should be served "all'onda" (like a wave). This means that when you serve it onto the plate, it should still flow a little.
- Buon appetito!
Nutrition Facts : Calories 2108.5, Fat 184.3, SaturatedFat 79.5, Cholesterol 276.3, Sodium 386.4, Carbohydrate 72.5, Fiber 1.4, Sugar 1.1, Protein 31.9
More about "risotto milanese recipe 445"
MILANESE RISOTTO RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Category RisottoServings 6Total Time 30 mins
RISOTTO MILANESE - LIDIA
From lidiasitaly.com
RISOTTO ALLA MILANESE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 4 mins
- Over very low heat, melt 1 1/2 Tbsp. butter in a saucepan and the bone marrow (if using). Add the onion and cook gently to sweat the onion, until soft and translucent for around 5 minutes.
- Add the rice and toast it over high heat for 1 minute, stirring occasionally. Be certain that the rice and onion are well coated with the butter. Add the wine and let cook until it has almost evaporated entirely. Start to add broth in 1 cup increments. Let the rice cook away and absorb the liquid before adding more. Stir occasionally. With the second cup add the saffron and continue cooking in this same way. It should take a total of around 16-20 minutes, depending on how well done you want the rice. Salt as needed.
- Remove the saucepan from the heat, add the remaining butter and the cheese. Mix well for a soft, creamy consistency. Cover and let sit 1 minute, then serve.
RISOTTO ALLA MILANESE WITH CHEF CESARE BATTISTI: VIDEO RECIPE
From lacucinaitaliana.com
CREAMY RISOTTO ALLA MILANESE (SAFFRON RISOTTO) RECIPE
From seriouseats.com
RISOTTO ALLA MILANESE (SAFFRON RISOTTO) | RECIPE | KITCHEN STORIES
From kitchenstories.com
RISOTTO MILANESE - PERFECT ITALIANO
From perfectitaliano.com.au
THE BEST RECIPES ON THE INTERNET: ITALIAN ESSENTIALS | FIRST WE FEAST
From firstwefeast.com
RISOTTO ALLA MILANESE - TROIS FOIS PAR JOUR
From troisfoisparjour.com
RISOTTO ALLA MILANESE RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
STANLEY TUCCI'S MILANESE RISOTTO, STEP-BY-STEP | CNN TRAVEL
From cnn.com
RISOTTO MILANESE | RICARDO
From ricardocuisine.com
RISOTTO ALLA MILANESE - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
RISOTTO ALLA MILANESE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RICE MILAN STYLE / RISOTTO ALLA MILANESE | CIAO ITALIA
From ciaoitalia.com
RISOTTO MILANESE - ITALIAN RECIPES - THE ITALIAN CHEF
From italianchef.com
CLASSIC RISOTTO MILANESE | RECIPES | DELIA ONLINE
From deliaonline.com
RISOTTO ALLA MILANESE RECIPES - COOKING WITH NONNA
From cookingwithnonna.com
RISOTTO MILANESE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
HOW TO MAKE AUTHENTIC ITALIAN RISOTTO FOR BEGINNERS
From walksofitaly.com
RISOTTO ALLA MILANESE | TRADITIONAL RICE DISH FROM MILAN, ITALY
From tasteatlas.com
RISOTTO ALLA MILANESE BY FOUR SEASONS MILANO - GOURMET ON TOUR
From gourmetontour.com
RISOTTO ALLA MILANESE OR MILAN STYLE RICE (VEGETARIAN)
From christinascucina.com
RISOTTO ALLA MILANESE & THE LEGEND OF SAFFRON RICE - GO LIGHTLY
From roamandgolightly.com
RISOTTO ALLA MILANESE | LINDA'S ITALIAN TABLE
From lindasitaliantable.com
RISOTTO ALLA MILANESE - AN ITALIAN SPECIALTY | GIANGI'S KITCHEN
From giangiskitchen.com
HOW TO PREPARE THE LEGENDARY MILANESE RISOTTO - THE ITALIAN RECIPES
From theitalianrecipes.com
EASY RISOTTO ALLA MILANESE | RECIPE | KITCHEN STORIES
From kitchenstories.com
MILANESE RISOTTO | CIAO ITALIA
From ciaoitalia.com
RISOTTO ALLA MILANESE - WABI SABI WONDERFUL LIFE
From wabisabiwonder.com
RISOTTO ALLA MILANESE RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
HOW TO MAKE THE CREAMIEST RISOTTO ALLA MILANESE (SAFFRON RISOTTO)
From seriouseats.com
RISOTTO ALLA MILANESE (MILANESE-STYLE RISOTTO ... - MEMORIE DI …
From memoriediangelina.com
CLASSIC RISOTTO MILANESE RECIPE | MYRECIPES
From myrecipes.com
RISOTTO MILANESE - LIFE'S AMBROSIA
From lifesambrosia.com
RISOTTO ALLA MILANESE (SAFFRON RISOTTO) - FOOD AND JOURNEYS
From foodandjourneys.net
RISOTTO MILANESE WITH CHARDONNAY - FORTUNATI VINEYARDS
From fortunativineyards.com
SAFFRON RISOTTO ALLA MILANESE (AUTHENTIC RECIPE) • ELECTRIC BLUE FOOD
From electricbluefood.com
RISOTTO ALLA MILANESE / ITALY - WORLD CUISINE
From worldcuisinehr.com
RISOTTO MILANESE RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love