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Name: Milanese Risotto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tblspoons Extra virgin olive oil; 1 ea Onion diced; 5 1/2 cups Chicken stock; Salt as required; Pepper as required; 1 1/2 cups Arborio rice; 1 pinch Saffron threads; 1/2 cup Dry white wine; 1/2 cup Parmesan grated; 1 tablespoon Unsalted butter; 2 tablespoon Parsley chopped

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INGREDIENTS

2 tblspoons Extra virgin olive oil
1 ea Onion ; diced
5 1/2 cups Chicken stock
Salt ; as required
Pepper ; as required
1 1/2 cups Arborio rice
1 pinch Saffron threads
1/2 cup Dry white wine
1/2 cup Parmesan ; grated
1 tablespoon Unsalted butter
2 tablespoon Parsley ; chopped

INSTRUCTIONS

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

Variations:

Fennel and Sausage: Substitute pecorino for reggiano. Prepare 1 lb of crumbled Italian Sausage and fennel bulb to stir in the risotto.

Seafood: Substitute 3 cups of clam juice abd 2 1/2 cups of water for the stock. Omit butter and cheese. In a skillet, cook 1 minced shallot in 1 tbsp of butter. Cook to proper temperature and add 1/2 lb each of chopped cooked shrimp and lump crabmeat. Fold in 1/2 cup of mascarpone and serve.

Wild Mushroom and Red Wine: Substitute red for white wine and omit saffron and butter. In a skillet, cook 1 minced shallot and 1 lb of wild musrooms in 2 tbsp of butter. Stir into risotto.

NOTES

Wine pairing: Earlthy Italian Red: 2006 Banfi Centine

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Milanese Risotto

2 tblspoons Extra virgin olive oil
1 ea Onion diced
5 1/2 cups Chicken stock
 Salt as required
 Pepper as required
1 1/2 cups Arborio rice
1 pinch Saffron threads
1/2 cup Dry white wine
1/2 cup Parmesan grated
1 tablespoon Unsalted butter
2 tablespoon Parsley chopped

Variations:

Fennel and Sausage: Substitute pecorino for reggiano. Prepare 1 lb of crumbled Italian Sausage and fennel bulb to stir in the risotto.

Wild Mushroom and Red Wine: Substitute red for white wine and omit saffron and butter. In a skillet, cook 1 minced shallot and 1 lb of wild musrooms in 2 tbsp of butter. Stir into risotto.

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Nutrition

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Serving Size: 1 Serving (254g)
Recipe Makes: 6 Servings

Calories: 435
Calories from Fat: 182 (42%)

Amt Per Serving		% DV

	Total Fat 20.2g	27 %
	Saturated Fat 9.9g	49 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 1.4g
Cholesterol 39.3mg		12 %
Sodium 1047.2mg		36 %
Potassium 343.7mg		9 %
Total Carbohydrate 47.8g		14 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 45.8g
Protein 13.7g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 435

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