Risotto alla "Must be nice" Milanese

Risotto alla "Must be nice" Milanese

Ready in 1 hour
4.7 avg, 3 review(s) 100% would make again

Top-ranked recipe named "Risotto alla "Must be nice" Milanese"

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by Lorenzo Benedicty

"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."

- Jimbarb

Ingredients

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0.5 cup Butter
0.5 Onion; chopped
7 tablespoons Dry white wine
2 cups rice
1 teaspoon saffron powder
4 cups beef stock; hot
1 cup grated Parmesan Cheese
0.5 cup cream
1 pinch salt and freshly ground black pepper; to taste

Original recipe makes 4

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 1033 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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.
Jimbarb 2 years ago
Just delicious!
Lumav 4 years ago
This is the traditional accompaniment to Ossibuchi alla Milanese. [I posted this recipe.]
vferrari 5 years ago
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