Friday, August 26, 2005

Risotto Milanese

Risotto alla Milanese
From Every Kitchen Tells Its Stories

Hands on time IS cooking time 45 minutes or so
Serves 4-6

7 cups chicken stock
4 tbsp butter
½ cup finely chopped onions
¼-½ cup chopped uncooked beef marrow (optional)
2 cups plain white raw rice, preferably Italian
½ cup dry white wine
1/8 tsp powdered saffron or saffron threads crushed to a powder
4 tbsp soft butter
½ cup freshly grated Parmesan cheese

1. Bring chicken stock to a simmer in a medium sized pot and keep simmering over low heat.***

2. In a heavy 3 quart flameproof casserole, melt 4 tbsp butter over moderate heat. Cook onions for 7-8 minutes, or until opaque. Do not let them brown. Stir in the optional marrow and add the rice. Cook, stirring for 1-2 minutes, or until the grains glisten with butter and are opaque.

3. Pour in the wine and boil until it is almost completely absorbed. Then add 2 cups of simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absorbed. Add 2 more cups of stock and cook, stirring occasionally. Meanwhile, stir the saffron into 2 more cups of stock and let it steep for a few minutes. Then pour it over the rice. Cook until the stock is completely absorbed. This usually takes 20-30 minutes.

4. Rice should be tender, if not add the remaining stock -½ cup at a time- and continue cooking and stirring until the rice is soft. Stir in 4 tbsp of soft butter and the grated cheese with a fork, taking care not to mash the rice. Serve at once while the rice is creamy and hot.

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1 comment:

stonefireplace said...

Tony says risotto only takes 22 minutes