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Risotto alla Milanese

Posted By Alex On November 17, 2014 @ 10:50 am In Pasta and Rice,Side Dishes | Comments Disabled


Risotto alla Milanese

Prep Time:  5 minutes             Cooking Time:  20-25 minutes
Number of Servings:  4-6

Ingredients:

6-7 cups of low-salt chicken or veal stock

2 tablespoons (30 mL) olive oil
1 tablespoon (15 mL) unsalted butter
2 medium shallots, fine dice

1 1/2 cups (375 mL) carnaroli or arborio rice
1/2 cup (125 mL) dry white wine

2-3 pinches saffron threads
Kosher salt and freshly ground black pepper
2 tablespoons (15 mL) unsalted butter
1/2 cup (125 mL) freshly grated Parmigiano-Reggiano cheese

Method:

1.  In a large pot, heat the stock almost to a boiling point;  keep the stock hot throughout cooking time.
2.  In another heavy saucepan or pot, heat olive oil over medium heat.  Add butter.
3.  When oil and butter are hot, saute shallot for 2-3 minutes, or just until soft and fragrant.  Do not brown.
4.  Add rice, stirring until all rice kernels are well-coated with oil, and translucent with an obvious white ‘dot’ in the centre of each kernel.  This will take 2-3 minutes.
5.  Splash in the wine, and let it reduce to almost nothing (stirring constantly) – 2-3 minutes.
6. Now it is time to slowly add the hot stock.  Add a ladle or two at a time, waiting until each addition of stock is absorbed by the rice prior to adding the next batch.  Your spoon should leave a ‘path’ on the bottom of the pot.   Stir constantly.
7.  While the stock is being added, steep the saffron threads in a little dish of hot stock so that it is ready to be added at the end of cooking.
8.  Check the risotto for ‘doneness’ by tasting a few kernels.  It should be ‘al dente’.   Remove from heat.
9.  To finish, add the steeped saffron, salt & pepper to taste, butter, and grated cheese.

 

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