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Risotto alla Milanese


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Part 2 of my “Now That’s Italian!” cook was to make up some Risotto alla Milanese. Here are most the ingredients.

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I took 1/2 tsp. of saffron and crushed it in this measuring cup.

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I then poured in 1 cup of chicken stock.

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I simmered this plus 3 more cups of stock in this sauce pan.

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I sautéed 1 small diced onion for 1 minute and then added 1 cup of Arborio rice and let this cook for 4 more minutes.

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I then added 1/2 cup of white wine (lots of stream) and let that cook down till almost dry.

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I then added approximately 3/4 cup of the chicken stock mixture and let that cook down till almost dry.

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I repeated this process 5 more times before the stock mixture was almost gone. I then add 4 tbsp. of butter, what was left of the stock mixture and finally 1/2 cup of Parmigiano Reggiano on the top.

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Looks good. Never made homemade risotto before. Going to have to try that soon. I still have some saffron left.

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Thank you ck. It's more work than standard rice but a really nice addition to a meal. Saffron is a secret weapon ingredient. :) 

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Thank you ck. It's more work than standard rice but a really nice addition to a meal. Saffron is a secret weapon ingredient. :)

Well tonight we were doing a simple fish cook with some carrots. Mrs skreef was going to do the cooking and was talking about rice. Hold on a minute - DerHusker has a risotto recipe and we have all the ingredients. I sent Mrs skreef outside to enjoy the garden while I took over cooking tonight.

Followed your recipe to the letter except I had to use Jasmin rice. I know it's not the correct rice to use but it's all I had. Also used Asiago instead of parmesan but that's hardly a substitution worth mentioning.

I must say everything went along smoothly just as envisioned from your post. My very first homemade risotto and it won't be my last. The ideas for a beefy, mushroom risotto to pair with a steak is swirling around in my head.

This is exactly what I was talking about in my 10k post thread.

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