Risotto Alla Milanese Recipe

Risotto Alla Milanese Recipe

Yield: 5 Servings
Recipe by luhu.jp

Ingredients:
5 cup: Chicken stock,
pn Saffron threads,
3 tbsp: Olive oil,
1/3 cup: Onion, minced
2 tbsp: Prosciutto, finely diced
1 1/2 cup: Arborio rice,
1/4 cup: Marsala, or white wine
1/4 cup: Parmesan cheese, grated
1/2 tsp: Black pepper,
2 tbsp: Butter,

Directions:

In a medium saucepan, bring the stock to a simmer and crumble in
the saffron. Maintain at a simmer over moderately low heat.
In a large nonreactive saucepan or flameproof casserole, heat the
oil over moderate heat. Add onion and prosciutto and cook until the
onion is softened and translucent, about 2 minutes.
Add the rice and stir for 1-2 minutes until well coated with oil
and slightly translucent. Add the Marsala and cook, stirring until it
evaporates.
Add 1/2 cup of the simmering stock and cook, stirring constantly,
until the rice is almost tender but still slightly crunchy in the
center, 20-25 minutes.
Add cheese and season with the pepper and salt to taste. Continue
to cook, stirring and adding stock as necessary, 1/4 cup at a time,
until the rice is tender but still firm and is bound with a creamy
sauce 3-6 minutes longer. Stir in butter and serve hot.


Source from luhu.jp