Simple Risotto Milanese
Simple Risotto Milanese is a side dish that serves 4. One portion of this dish contains about 12g of protein, 19g of fat, and a total of 457 calories. For $1.74 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Mini Pie Kitchen requires arborio rice, beef broth, white wine, and olive oil. 6 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 25 minutes. Overall, this recipe earns a not so amazing spoonacular score of 38%. If you like this recipe, take a look at these similar recipes: Risotto alla milanese (Milanese-Style Risotto), Risotto Milanese-Style (Risottan alla Milanese), and Risotto Milanese.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1 1/4 cups arborio rice (short grain rice)
1 1/2 pints beef broth (vegetable broth can be substituted) approximately
4 Tablespoons butter
1 clove of garlic, finely minced
1 Tablespoon olive oil
1/2 cup of grated parmesan cheese
salt and pepper to taste
6 shallots, finely chopped (onions may also be substituted)
1/4 cup white wine, room temperature
Equipment:
stove
sauce pan
wooden spoon
bowl
Cooking instruction summary:
Warm the broth on the stove top, keep it at a low simmer.Heat two tablespoons of the butter with the olive oil in a heavy based, large sauce pan, with high sides.Add the chopped shallots and garlic to the melted butter and olive oil. Saute until soft, about 1 minute. Add the saffron, stir until the yellow color is released.Add the rice, stir to coat , continue stirring with a wooden spoon for about one minuteAdd the wine to the rice and stir until it is absorbed.Add a ladleful of hot broth and continuously stir until the liquid is absorbed. Stir vigorously and incorporate as much air as possible. Continue until the rice is al dente (has a little bit of a bite to it), about 20 minutes. Save a ladleful of broth.Turn off the heat, add the parmesan, remaining butter, reserved broth and stir. Cover with a lid and leave to rest for two minutes. Spoon into bowls immediately. It should scoop like a thick soup and will pour into the bowl nicely.Top with more parmesan and salt and pepper to taste!
Step by step:
1. Warm the broth on the stove top, keep it at a low simmer.
2. Heat two tablespoons of the butter with the olive oil in a heavy based, large sauce pan, with high sides.
3. Add the chopped shallots and garlic to the melted butter and olive oil.
4. Saute until soft, about 1 minute.
5. Add the saffron, stir until the yellow color is released.
6. Add the rice, stir to coat , continue stirring with a wooden spoon for about one minute
7. Add the wine to the rice and stir until it is absorbed.
8. Add a ladleful of hot broth and continuously stir until the liquid is absorbed. Stir vigorously and incorporate as much air as possible. Continue until the rice is al dente (has a little bit of a bite to it), about 20 minutes. Save a ladleful of broth.Turn off the heat, add the parmesan, remaining butter, reserved broth and stir. Cover with a lid and leave to rest for two minutes. Spoon into bowls immediately. It should scoop like a thick soup and will pour into the bowl nicely.Top with more parmesan and salt and pepper to taste!
Nutrition Information:
covered percent of daily need
