Risotto Parmesan A La Milanese Recipes

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RISOTTO MILANESE



Risotto Milanese image

Provided by Anne Burrell

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 9

Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
2 cups Carnaroli or Arborio rice
2 large pinches saffron
3 to 4 cups chicken stock, kept HOT
1 1/2 to 2 cups dry white wine
2 tablespoons butter
1/2 to 3/4 cup grated Parmigiano-Reggiano

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



Risotto alla Milanese image

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

1 ¾ cups uncooked Arborio rice
½ cup unsalted butter, divided
1 ½ quarts beef stock
3 tablespoons beef marrow
1 onion, thinly sliced
1 teaspoon saffron powder
¾ cup dry white wine
salt to taste
1 ½ cups grated Parmesan cheese

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



Risotto alla Milanese image

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

1/2 teaspoon powdered saffron or 20 threads
3 tablespoons unsalted butter
2 tablespoons olive oil, plus more for drizzling
1/2 cup roughly chopped onion
2 cups Arborio rice
1/2 cup dry white wine
1/4 cup finely grated Parmesan cheese
8 cups homemade or canned low-sodium chicken stock, heated

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 WITH PARMESAN STOCK



Risotto Milanese With Parmesan Stock image

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

12 ounces Parmesan rinds
1 bay leaf
2 sprigs thyme
3 sprigs parsley
3 garlic cloves, crushed
Salt
6 to 7 cups Parmesan broth, as needed
1/2 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
Salt
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
Black pepper
1 tablespoon butter
1/3 cup freshly grated Parmesan

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 PARMESAN A LA MILANESE



Risotto Parmesan a la Milanese image

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

1-1/4 qt. (5 cups) fat-free reduced-sodium chicken broth
2 Tbsp. butter
2 Tbsp. extra virgin olive oil
1/4 cup chopped onions
1-1/2 cups Arborio rice, uncooked
1/2 cup dry white wine
1/2 cup KRAFT Grated Parmesan Cheese
1/4 tsp. ground black pepper

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

RISOTTO ALLA MILANESE



Risotto Alla Milanese image

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

350 g carnaroli rice (alternatively Arborio rice (12- 14 oz)
50 g butter (2 oz, 1 knob of 30 g and 1 knob of 20 g)
40 g beef marrow (1 1/2 oz)
1/2 an onion (finely chopped)
100 ml white wine (3 1/2 fl oz)
1 liter of hot beef (1 3/4 pints, I have to say that you often need more than 1 litre so have some extra stock handy) or 1 liter chicken stock - 2 stock cubes (1 3/4 pints, I have to say that you often need more than 1 litre so have some extra stock handy)
1/4 g saffron (usually 1 sachet)
60 g grated parmesan cheese (2 1/2 oz)
salt for seasoning

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

RISOTTO ALLA MILANESE



Risotto alla Milanese image

Provided by James Beard

Categories     Onion     Rice     Appetizer     Side     Parmesan     Saffron     House & Garden     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 as a Main Course

Number Of Ingredients 8

5-6 tablespoons butter
1 small onion, finely chopped
2 cups rice
1/2 cup white wine
3 or more cups stock
1 teaspoon salt
Saffron
Grated Parmesan cheese

Steps:

  • Melt 3 tablespoons butter in a heavy skillet. When it is bubbling, add the onion. Cook for 2-3 minutes; do not allow the onion to brown. Add the rice and stir it well with a spatula; do not allow it to color. Be certain that the onion and rice are well coated with the butter. Add the wine and let it almost cook away. Start to add stock, a cup at a time. Let each cup of stock cook away before adding more. As the rice becomes tender, stir it with a fork to keep it from sticking to the pan. Add salt and a touch of saffron. When the rice is done, stir in the remaining 2-3 tablespoons of butter and a little grated Parmesan cheese. Serve at once. This is usually offered as a first course in Italy but may be served with certain meats, if you wish, or as a main course at luncheon.
  • Variations
  • Before adding the wine, add 4-5 slices poached marrow.
  • Add a little dry sherry, about 1/3 cup, to the risotto when you add the stock. If you are serving the risotto with a veal or chicken dish, use hot tomato juice instead of stock and add a little chopped basil.
  • Garnish the cooked risotto with thinly sliced white truffles.

RISOTTO ALLA MILANESE



Risotto Alla Milanese image

Provided by Florence Fabricant

Categories     side dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons butter
1/2 cup finely minced shallots
1 1/2 cups imported Italian rice
5 cups well-flavored chicken stock (approximately)
Large pinch of powdered saffron
Salt and freshly ground black pepper
Freshly grated imported Italian Parmesan cheese

Steps:

  • Heat butter in a large, heavy saucepan. Add shallots and saute over medium heat until soft but not brown. Stir in rice and cook for several minutes, until the rice is well coated with butter.
  • Place the stock in another saucepan and keep it simmering.
  • Dissolve the saffron in a little of the stock in a small dish and stir into the rice.
  • Then, stirring the rice constantly, add the simmering stock, about one-half cup at a time, adding additional stock every few minutes as the rice absorbs it. After about 25 minutes, the rice should have absorbed most of the stock and be "al dente" and cohere in a creamy mass. Do not overcook the rice. Season to taste.
  • Serve at once with freshly grated Parmesan cheese.

RISOTTO MILANESE-STYLE (RISOTTA ALLA MILANESE)



Risotto Milanese-Style (Risotta alla Milanese) image

Provided by Gianni Scappin

Categories     Onion     Rice     Parmesan     White Wine     Simmer

Yield Makes 6 servings

Number Of Ingredients 10

6 cups chicken stock or low-sodium broth
1/4 cup olive oil
1 small onion, minced (about 1/2 cup)
2 1/2 cups Carnaroli or Vialone Nano rice
3/4 tablespoon saffron threads, crumbled
3/4 cup dry white wine
5 tablespoons unsalted butter
3 ounces freshly grated Parmigiano-Reggiano (about 3/4 cup)
Salt and freshly ground black pepper
Beef marrow for garnish (optional)

Steps:

  • 1. In a small saucepan, warm the chicken stock. Keep warm.
  • 2. In a large saucepan over moderately low heat, warm the olive oil. Add the onion and sauté, stirring occasionally, just until tender but before any color appears, about 5 minutes. Add the rice and saffron, and toast lightly for 1 minute without letting the rice or onion take on any color. Add the wine and cook until almost completely absorbed.
  • 3. Add most of the chicken stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the liquid has been absorbed and the rice is al dente, about 14 minutes. As the rice begins to absorb the liquid, add more as needed.
  • 4. Once rice has absorbed almost all the broth, remove from the heat, add the butter and Parmigiano-Reggiano, and stir vigorously for about 1 minute to develop the surface starches. Season to taste with salt and pepper.
  • 5. Serve the risotto immediately garnished with a piece of the meat marrow, if desired.

RISOTTO ALLA MILANESE



Risotto Alla Milanese image

I know that this is a common recipe, but there are none quite like this on Zaar. As a vegetarian, I leave out the pork and livers and add something else; maybe shrimp, maybe vegetables. Risotto is endlessly adaptable, so don't be afraid to experiment! (You can, of course, include the pork and livers and I promise I will still speak to you!)

Provided by spatchcock

Categories     Rice

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 10

4 tablespoons butter
2 ounces salt pork, diced
2 tablespoons olive oil
1 cup chopped onion
4 chicken livers, finely chopped
salt & freshly ground black pepper
1 cup uncooked arborio rice (I've used brown arborio, excellent sub!) or 1 cup other short-grain rice (I've used brown arborio, excellent sub!)
3 cups boiling chicken broth or 3 cups vegetable broth
1/8 teaspoon powdered saffron (optional, ok, the original recipe said option(this is not really optional for me, since I associate)
good quality grated parmesan cheese or romano cheese

Steps:

  • Heat the butter, salt pork, and olive oil in a heavy skillet over moderate heat.
  • Add the onions and cook until lightly browned.
  • Add the chopped livers, salt, and pepper, and stir. Cook for 5 minutes.
  • Add the rice, stirring well, and cook for 2 minutes. Add the boiling broth, stir well, cover and simmer over low heat for 15 minutes.
  • Test for seasoning and doneness. The risotto should be creamy in texture and the rice should be cooked but still slightly firm to the teeth.
  • If the rice is too dry, add a little more broth. If too runny, cook uncovered for a minute or two.
  • Do not overcook. Just prior to serving stir in the saffron. Serve with grated fresh parmesan cheese sprinkled on top.
  • You might also want to add some freshly ground black pepper on top.
  • For Vegetarian remove the Chicken liver, the salt pork and do not use the chicken broth. Also do not add any fish/seafood such as shrimp to the recipe. Fish/seafood is not considered vegetarian.

Nutrition Facts : Calories 1058.6, Fat 65.1, SaturatedFat 26.5, Cholesterol 306.2, Sodium 1761.3, Carbohydrate 88.7, Fiber 3.9, Sugar 4.5, Protein 27

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From cooks.com


RISOTTO A LA MILANESE - FARM BELL RECIPES
2010-08-06 Cut up onions very fine and fry to a nice brown. Throw into the rice into the stew pan and let it slightly color; moisten with good stock and cook for 35 minutes. Check your package for amount of water called for and just sub stock in it’s place. Season with pepper and salt, a little nutmeg, and Parmesan cheese. Serve very hot.
From farmbellrecipes.com


WINTERHOME - RISOTTO A LA MILANESE - DIGITAL TAPESTRIES
Turn off the heat, and gently but thoroughly stir in the remaining butter and the cheese. Cover the pan and let the risotto settle for 2 minutes. To serve: Serve at once, accompanied by a bowl of additional grated Parmesan. Enjoy!
From digitaltapestries.com


RISOTTO A LA MILANESE RECIPE - RISOTTO A LA MILANESE - RISOTTO RECIPE ...
Risotto a la Milanese recipe. It is more than just a saffron risotto. The current page will give you the classical Milanese method necessary for making this risotto recipe. Although this exotic plant is a key ingredient of this risotto recipe, this dish is usually served as a side for ossobuco, a Milanese style cut of veal shank. Once it is properly cooked, its flesh becomes tender and juicy.
From in-lombardia.it


RISOTTO ALLA MILANESE | COOKING RECIPE | ITALY | JULES VERNE TOURS
300g arborio or carnaroli risotto rice; 150ml dry white wine; 1 litre fresh vegetable or chicken stock; 75g vegetarian Parmesan, grated, plus extra Parmesan shavings to serve; Good handful fresh parsley, chopped; INSTRUCTIONS. Get all your ingredients ready. Heat the olive oil and half the butter in a wide, non-stick pan over a medium heat. Add ...
From vjv.com


RISOTTO MILANESE - CHEATS QUICK NO STIRRING REQUIRED. AMAZING!
Ingredients. 1 large onion, finely chopped. 50g butter (2 ounces) 280g arborio rice (10 ounces) 275 ml dry white wine (9 1/2 fluid ounces) 275 ml chicken stock (9 1/2 fluid ounces) we used 2 oxo chicken stock cubes. generous pinch of saffron - optional. 1 cup freshly grated parmesan cheese (or substitute - see cheese notes above) 1 teaspoon salt.
From recipewinners.com


MILANESE RISOTTO IS A PASTA & RICE MAIN DISHES BY MY ITALIAN RECIPES
Preparation. Place the bone marrow, butter, any juices or gravy from a roast, and thinly sliced onion in a saucepan; let them cook gently over a low heat until they take on a golden colour. Add the rice and stir it well so it absorbs the seasoning. At this point, deglaze with white wine and turn up the heat.
From myitalian.recipes


RISOTTO ALLA MILANESE RECIPE - LAURA IN THE KITCHEN
Preparation. 1) In a medium saucepan over medium heat, add the chicken stock and saffron and bring to a simmer, turn the heat down to low and let it sit there as you make the risotto. 2) In a large deep saucepan, large enough to hold the risotto and all the broth, add the oil and onions, season with salt and pepper and cook them over medium ...
From laurainthekitchen.com


RISOTTO ALLA MILANESE RECIPE - MOMMYPOTAMUS
Once the stock is hot, add the saffron and stir. In a new saucepan, heat 2 tablespoons of the butter and the olive oil over medium heat. Add the diced onion, salt, and pepper, and saute until the onion is soft and translucent, but not browned. Reduce the heat to medium-low …
From mommypotamus.com


RISOTTO ALLA MILANESE (MILANESE-STYLE RISOTTO ... - MEMORIE DI …
2011-01-23 Ingredients. 400g (7 oz.) rice for risotto (arborio, vialone nano or carnaroli) 40-50g (1-1/2 or 2 oz.) bone marrow, removed from the bone (see Notes) and finely chopped
From memoriediangelina.com


RISOTTO A LA MILANESE RECIPE - COOKING INDEX
Stir in butter and half of the Parmesan cheese. Let stand in the Thermal-cooker for one minute. Clip on the serving tray and place the thermal lid on the piece. Sprinkle with remaining cheese before serving. This recipe yields 4 servings.
From cookingindex.com


RISOTTO ALLA MILANESE / ITALY - WORLD CUISINE
In 1829, the name “Risotto alla milanese giallo” was first documented, when a Milanese chef added grated cheese to it. Milan, Italy / Dimitris Vetsikas による Pixabay からの画像. Risotto alla milanese became widely known in the Lombardy region (the capital of Milan), where it spread throughout northern Italy. Rice was also rationed ...
From worldcuisinehr.com


RISOTTO à LA MILANESE - A-LA-DAMARIS
Preheat a thick bottomed pan and pour in olive oil. Fry the finely cut shallot in the oil. Pour in the white wine and the saffron water (without the threads). Stir well and let it cook for a bit. Now add the rice. Make sure it takes in all the moist. When the risotto stops talking to you it’s time to go to step 4.
From a-la-damaris.com


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