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RECIPE ALERT : Risotto alla Milanese

January 11, 2018

 

Ingredients

  • 5 1/2 cups chicken stock, preferably homemade

  • 2 tablespoons extra-virgin olive oil

  • 1 small onion, finely chopped

  • Salt and freshly ground pepper

  • 1 1/2 cups arborio rice (10 ounces)

  • Pinch of saffron threads

  • 1/2 cup dry white wine

  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

  • 1 tablespoon unsalted butter

  • 2 tablespoons chopped flat-leaf parsley

 

 

How to Make It

 

In a medium saucepan, bring the chicken stock to a simmer; keep warm. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring, until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter and parsley and serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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