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    You are in: Home / Recipes / Risotto Milanese Recipe
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    Risotto Milanese

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    SusieQ222's Note:

    This rice comes out smooth and creamy with a nice cheesy flavour and the rice should still have a slight kernel in the centre. Sometimes rice itself is very bland, but with this recipe you really notice the flavour of rice. I also have a great fondness for saffron. I used arboreo rice and 3 strands of saffron instead of powdered and like to taste the rice for seasoning before I add the salt & pepper. I've made this once with freshly, finely grated parmesan and once w grocery store brand parmesan pre-grated in the plastic tub and both worked well. I say stay away from the shake-it stuff in the tin, but that's me. If you have a block of cheese to start with, a curl of fresh parmesan on top makes a lovely garnish.

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    Ingredients:

    Serves: 5-6

    Yield:

    cups (a ...

    Units: US | Metric

    Directions:

    1. 1
      Heat 2 tbsp butter and the olive oil in a pan. Add peeled and finely chopped onion. Cook until onion is tender, stirring gently.
    2. 2
      Add rice to pan, stir until it is well coated with the butter mixture.
    3. 3
      Add wine and only 1 cup of the broth and all the saffron. Bring mixture to a boil. When water has almost evaporated, add another cup of the broth. Stir well again, bring to a boil again; add the rest of the broth. Reduce heat, cook until the broth is absorbed and the rice looks creamy. The whole process should take about 20 minutes.
    4. 4
      Stir in extra butter and the parmesan, the salt and the pepper. Stir gently until butter melts.

    Browse Our Top Short-Grain Rice Recipes

    Ratings & Reviews:

    • on May 13, 2010

      55

      This is how that I make this dish as well, though I only use butter, rather than butter and olive oil. It is a creamy tasty dish that is great as a side dish or as a main meal. To make it more traditional, you should use beef broth, instead of chicken, but I usually change which broth depending on what I am serving it with. It is really important that the rice isn't soggy but tender with a bit of a bite to it or it turns to rice sludge.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Risotto Milanese

    Serving Size: 1 (226 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 360.1
     
    Calories from Fat 102
    28%
    Total Fat 11.3 g
    17%
    Saturated Fat 5.4 g
    27%
    Cholesterol 20.0 mg
    6%
    Sodium 664.2 mg
    27%
    Total Carbohydrate 50.7 g
    16%
    Dietary Fiber 1.2 g
    5%
    Sugars 1.9 g
    7%
    Protein 7.9 g
    15%

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