Thursday, May 14, 2009

Chef Chuck's Risotto Milanese

Risotto alla Milanese


Risotto Milanese is a rich and creamy rice dish with lots of saffron. Making risotto is a very relaxing cooking experience, to make it properly, it will take up to half an hour. A great meal in itself or a delicious side dish.

1 cup arborio rice
1/4 cup extra virgin
olive oil
1 onion, chopped
1 teaspoon saffron threads
1/2 cup white wine
3 tablespoons butter
1 cup parmigiano cheese, grated
4 cups organic chicken broth
salt to taste


In a large frying pan heat olive oil and saute onions for about 3 minutes. Add rice and coat with oil, toast for 2 minutes, slowly add wine. Place saffron threads in the warm chicken broth and ladle in a little at a time and allow the rice to absorb it before adding more. This will take about 25 minutes. Add grated cheese, salt and butter.

6 comments:

  1. Hey chef Chuck! I love making an excellent risotto, even chocolate ones!
    yours looks so yummie!!

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  2. This is one of my favorite dishes. It brings back happy memories of meeting for the first time decades ago, my aunt who lived in Milan.

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  3. My O.H. is from Milan and he makes this too. Yours looks just as good - if not better because that black plate sets it off to a T. Sometimes he also adds sausages. Then we'll always eat it as a main dish with salad to follow.

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  4. Hi Sophie, You know chocolate and I have a great relations! That sounds delish!!
    I will look your recipe up. Thank You :)

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  5. Hello Ciao Chow Linda, This makes me happy! I love when foods and cooking opens wonderful memories!! Thank You :)

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  6. ciao casalba, Wow this sausages blend is something I would really enjoy! I thank you for sharing!
    Grazie:)

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