Risotto Alla Milanese: Risotto is an Italian rice dish cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.
Risotto Alla Milanese is made with beef stock, lard (instead of butter) and cheese, flavored and colored with saffron.
Ingredients for Risotto Alla Milanese
- 1 medium onion, very finely chopped
- 2 tbsp Lard
- 4 tbsp unsalted butter
- 1 cup arborio, vialone nano, or carnaroli rice, or other medium- or short-grain Italian rice
- 1/2 cup dry white wine
- 6 cups hot beef broth; more as needed
- 1/2 tsp saffron threads
- 1 cup finely grated parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Method for Risotto Alla Milanese:
- Take a heavy-based saucepan that’s large enough to hold the rice with plenty of room left over.
- Melt 2 tablespoons of the butter over medium heat.
- Add the finely choppedonion and lard tothe saucepan.
- Cook on medium heat until the onion is translucent and fragrant, takes about 5 minutes.
- Stir in the rice.
- Cook it over medium heat for about 3 minutes.
- Add the wine, 2 cups of broth, and the saffron.
- Turn the heat to high until the broth comes to gentle boil.
- Adjust the heat to maintain a steady gentle bubbling of the broth.
- Cook until most of the liquid has been absorbed, stirring every minute or two (there’s no need to stir constantly).
- Add another cup of broth and keep cooking, stirring, and adding broth until the rice is al dente but not raw or grainy in the middle (see tip on Stirring risotto).
- Stir in the grated parmesancheese.
- Add a little more broth to give the risotto the consistency you like (from fairly tight to almost soupy).
- Remove the Risotto Alla Milanese from heat.
- Stir in the remaining 2 tablespoons butter.
- Season the Risotto Alla Milanese with salt and pepper.
- Risotto Alla Milanese is ready to be served.
- Serve hot.
- Lard and beef broth can be substituted with equal quantities of unsalted butter and chicken broth respectively.
- If you try to make risotto ahead completely and then reheat it, it will be overcooked and mushy. Instead, you can cook it until it’s about halfway done—the rice should still be rather firm inside—and then spread it out on a baking sheet to stop cooking and cool. Cover the rice and set it aside at room temperature for up to two hours. When you’re ready to serve the risotto, return it to the pot and resume adding hot liquid until it’s perfectly al dente, a few minutes later.
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