Name: Risotto alla Milanese
Total time: 35 min
Ingredients: 1 cup Flora Fine Foods Arborio rice; 4 cups beef broth (, warmed); 2 tablespoons saffron threads (, soaked in 2 tablespoons hot water); 2 tablespoons Flora Fine Foods Extra Virgin Olive Oil; 1 small onion (, finely chopped); 2 cloves Flora Fine Foods garlic (, minced); 1/2 cup white wine (optional); 2 tablespoons butter; 1/2 cup grated Parmigiano-Reggiano cheese; Salt and pepper to taste; Fresh parsley (, chopped (optional))

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Risotto alla Milanese

A classic Italian risotto originating from Milan, typically made with saffron-infused broth, beef or veal stock, butter, parmesan cheese, and served with a roasted veal chop or ossobuco. This recipe serves 4.

5 from 1 vote

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Total Time 35 mins

Course Dinner

Cuisine Italian

Servings servings

Ingredients

1 cup Flora Fine Foods Arborio rice
4 cups beef broth , warmed
2 tablespoons saffron threads , soaked in 2 tablespoons hot water
2 tablespoons Flora Fine Foods Extra Virgin Olive Oil
1 small onion , finely chopped
2 cloves Flora Fine Foods garlic , minced
1/2 cup white wine (optional)
2 tablespoons butter
1/2 cup grated Parmigiano-Reggiano cheese
Salt and pepper to taste
Fresh parsley , chopped (optional)

Instructions

Heat broth and saffron: Warm the beef broth in a separate pot and add the soaked saffron threads.
Sauté onion and garlic: In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion and cook until translucent (3-4 minutes). Add the minced garlic and cook for an additional minute.
Add Arborio rice: Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is coated in oil and slightly toasted.
Add white wine (optional): If using wine, add it to the skillet and cook until the liquid is almost completely absorbed, stirring constantly.
Start adding broth: Add 1 cup of warmed broth to the rice mixture and cook, stirring constantly, until mostly absorbed. Repeat this process, adding broth in 1-cup increments, and waiting for it to be absorbed before adding more. This process should take about 20-25 minutes, or until the rice is cooked and creamy.
Finish with butter and Parmigiano-Reggiano: When the rice is cooked, remove from heat. Stir in the butter and Parmigiano-Reggiano cheese until melted and well combined. Season with salt and pepper to taste.
Serve: Serve immediately, garnished with chopped fresh parsley if desired. Traditionally, Risotto alla Milanese is served with a roasted veal chop or ossobuco.

Notes

Buon appetito! Enjoy your delicious Risotto alla Milanese.

Risotto alla Milanese

Ingredients 1x2x3x

Instructions

Notes

Ingredients