TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Osso Buco (Italian Braised Veal Shanks)

Braised Italian Sausage and Peppers with Polenta

Risotto with Garlic and Parmesan Cheese

Stewed Chicken and Tomatoes with Toasted Orzo and Rice

Grain Recipes

Italian Recipes

Risotto Milanese (Risotto alla Milanesa)

Serves 4

Risotto Milanese is a creamy, short-grain rice dish often served as a side with Osso Buco, which is in the similar and related recipes. I made one change from a traditional Risotto Milanese. I substituted olive oil for some of the butter so that the finished dish would not be quite as rich. I prefer it this way and it is delicious but, if desired, you can use all butter. The saffron is essential in this risotto. It is very expensive, but a little goes a long way in flavor and color. If omitted, you will still have a tasty risotto, but not alla Milanesa.

Ingredients

  • 2-1/2 cups homemade or low-sodium canned chicken broth
  • 1/4 cup dry white wine
  • 1/4 teaspoon saffron threads
  • 2 tablespoons olive oil
  • 2 tablespoons butter, preferably unsalted, divided
  • 1 cup chopped onions
  • 1-1/4 cups arborio rice
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh parsley

Bring the chicken broth to a boil in a medium saucepan. Reduce heat and add the saffron threads. Cover and keep warm at a simmer.

Heat the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and sauté until softened, about 5 minutes. Add the rice and stir until all of the grains are coated with the oil. Add the wine and stir well. Add 1/2 cup of the hot broth and stir again. Stir often until the liquid is absorbed. Add another 1/2 cup of the broth and stir again. Repeat the process until all of the broth has been used and the rice is tender and very creamy, about 20 minutes. (Depending on the age of the rice, you might need to add more broth. Water will be fine if you run out of broth. On the other hand, you might not need all of the broth.) When the rice is done, stir in the remaining butter, Parmesan cheese, salt, pepper and parsley. Serve immediately.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.