Risotto Alla Milanese

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Meat broth may be substituted with 1 cup canned chicken broth mixed with 3 cups of water.
  • Pancetta with beef marrow or proscuitto.
  • Shallot with onion.
  • Saffron should be dissolved in 1 1/2 cups hot broth or water.
  • Bring the broth to a slow, steady simmer.
  • Must be either homemade or[very] low sodium.
  • In a heavy-bottomed casserole, over medium-high heat, saute the pancetta and shallots in 3 tablespoons of the butter and all of the oil.
  • As soon as the shallots become translucent, add the rice and stir until it is well coated.
  • Saute lightly for a few moments and then add 1/2 cup of the simmering broth, about a ladleful.
  • Proceed according to the basic risotto technique.
  • After 15 minutes, add half of the dissolved saffron.
  • When the liquid has been absorbed, add the rest (the later the saffron is added, the stronger the taste).
  • Cook the rice with more stock (or water if you run out) until tender but al dente, taste for salt (but remember that you're going to add the cheese).
  • Add pepper, 2 tablespoons of butter, and the cheese and mix thoroughly.
  • Serve with additional grated cheese on the side.
  • NOTES: Serve with Osso Bucco alla Milanese.
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