from A Cook's Tour of Italy, by Joe Famularo

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Name: Risotto, the Milanese way
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 1/4 cup dried mushrooms; 1/2 pound butter (two sticks); 1 small onion finely diced; pepper; 2 tablespoons dry white wine; 1 pound arborio rice; 5 cups chicken broth; 1/4 teaspoon saffron threads soaked in 1/4 cup of chicken broth; 3/4 cup Parmesan cheese freshly grated

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INGREDIENTS

1/4 cup dried mushrooms
1/2 pound butter ; (two sticks)
1 small onion ; finely diced
pepper
2 tablespoons dry white wine
1 pound arborio rice
5 cups chicken broth
1/4 teaspoon saffron threads ; soaked in 1/4 cup of chicken broth
3/4 cup Parmesan cheese ; freshly grated

INSTRUCTIONS

Put the mushroom sin a large strainer and run under cool water to rid them of any dirt that may be there. Rinse several times until they are thoroughly clean. Then put them in a small bowl with about 1/2 cup warm water to soak, preferably for 2 hours, but minimally for 1 (do not soak beyond a few hours). Drain and have ready to use.

Melt the butter in a large saucepan and sauté the onion until golden, about 5 minutes. Add some pepper. Add the wine and cook over high heat, uncovered, until the wine evaporates, 2-3 minutes.

Add the rice, stir well to coat the rice and cook for five minutes. Stir in the drained mushrooms.

Add the broth, 1/2 cup at a time, stirring all the time. When the broth is absorbed, add another 1/2 cup. Keep doing this until the broth is used up, about 20 minutes. When the rice is al dente, add the saffron and its liquid. The saffron will make the rice a wonderful yellow color. Stir in 1/2 cup of the cheese.

Serve immediately, passing the rest of the cheese alongside.

NOTES

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Risotto, the Milanese way

1/4 cup dried mushrooms
1/2 pound butter (two sticks)
1 small onion finely diced
 pepper
2 tablespoons dry white wine
1 pound arborio rice
5 cups chicken broth
1/4 teaspoon saffron threads soaked in 1/4 cup of chicken broth
3/4 cup Parmesan cheese freshly grated

Melt the butter in a large saucepan and sauté the onion until golden, about 5 minutes. Add some pepper. Add the wine and cook over high heat, uncovered, until the wine evaporates, 2-3 minutes.

Add the rice, stir well to coat the rice and cook for five minutes. Stir in the drained mushrooms.

Serve immediately, passing the rest of the cheese alongside.

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Nutrition

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Serving Size: 1 Serving (2010g)
Recipe Makes: 1 Servings

Calories: 3422
Calories from Fat: 1745 (51%)

Amt Per Serving		% DV

	Total Fat 193.9g	258 %
	Saturated Fat 120.4g	602 %
	Monounsaturated Fat 50g
	Polyunsanturated Fat 7.8g
Cholesterol 504.1mg		155 %
Sodium 6554.4mg		226 %
Potassium 1006.9mg		26 %
Total Carbohydrate 370g		109 %
	Dietary Fiber 14.3g	57 %
	Sugars, other 355.7g
Protein 46.6g		67 %
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: 3422

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