"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Risotto Milanese Recipe

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This recipe for Risotto Milanese, by , is from The Manwiller Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathryn Manwiller
Added: Monday, January 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1C chicken broth
1T chopped onion
1T butter
1/3 C regular long grain rice
1/4 C dry white wine
1/4C grated Parmesean cheese
few threads Saffron for color

Directions:
Directions:
Crumble saffron threads into a 1C measure. Heat chicken broth to boiling in a small saucepan. Pour over saffron. Let stand 5 minutes.
Saute onion in butter until soft in same small saucepan. Add rice. Cook, stirring constantly for 2 minutes.
Add saffron-broth mixture and wine to saucepan. Cover, cook on lowest heat 20 minutes or until rice is tender and liquid is absorbed. Stir in Parmesean cheese.

Personal Notes:
Personal Notes:
This was a favorite we found when we lived in Milan, Italy in the 1970's. Note from Cindi - There was an article in the local Reading paper featuring Mom and this recipe - included her picture!!

 

 

 

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