Risotto alla "Must be nice" Milanese
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Notes Risotto alla "Must be nice" Milanese Preparation
1. Melt half the butter in a large heavy pan, add the onion and a little pepper and fry gently until golden.
2. Add wine and 7 tablespoons of the stock. Boil until reduced by half.
3. Add the rice and cook for 5 minutes, stirring constantly, then add the saffron and salt and pepper to taste. Continue cooking for 20 minutes, stirring in the hot stock a cup at a time as the liquid is absorbed, until the rice is tender.
4. Remove from the heat, stir in the remaining butter, the Parmesan and cream and leave to stand for 1 minute. Serve hot.
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Calories Per Serving: 1033
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Risotto alla "Must be nice" Milanese Reviews
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Pretty good risotto, just a little to cheesy for our tastes. next time I make it I'm going to reduce the cheese by half.
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Just delicious!
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This is the traditional accompaniment to Ossibuchi alla Milanese. [I posted this recipe.]
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