Risoto Milanese
Recipe: #1363
October 25, 2011
Categories: Side Dishes, Rice, White Rice, Italian, Christmas, Fathers Day, Mothers Day, Sunday Dinner, Thanksgiving Gluten-Free, No Eggs, Wine, more
"A little while back I got this recipe from the Contadina website. It is such a nice and creamy risotto that I love to serve with osso bucco or cabbage rolls. So delicious.... As a side dish it can serve 4 no problem and as a main meal 2. But I like risottos as a side dish."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (371.5 g)
- Calories 695.3
- Total Fat - 41.5 g
- Saturated Fat - 18.5 g
- Cholesterol - 69 mg
- Sodium - 783.9 mg
- Total Carbohydrate - 66.9 g
- Dietary Fiber - 10.3 g
- Sugars - 8.5 g
- Protein - 18 g
- Calcium - 179.2 mg
- Iron - 4.5 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat the olive oil and 2 TBS of the butter in a skillet over medium heat
Step 2
Add the chopped onion and cook for about 8 to 10 minutes or until softened and translucent
Step 3
Meanwhile heat the broth in a saucepan and keep at a low simmer. Take out 1 cup of hot broth and stir in the saffron threads and set aside.
Step 4
Add rice to the onions and stir till well coated, about 2 or 3 minutes. Add the wine to the rice and the 1 cup of broth that has the saffron and cook stirring occasionally over medium heat until the liquid is absorbed.
Step 5
Add another cup of simmering broth to rice and simmer until absorbed. Repeat until rice is tender. Stirring often to prevent sticking. Usually around 25 minutes. Most or all of the broth should be used.
Step 6
When the rice is tender add in the rest of the butter and the grated cheese. Stir until well mixed and serve immediately.
Tips
No special items needed.
1 Reviews
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