Creamy Saffron Risotto or Risotto Milanese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: one half cup(one stick) unsalted butter
1-2 onions chopped
2 teaspoons chopped garlic
2 cups arborio superfino rice
6 tablespooons dry white wine
7 cups chicken stock
2 pinches saffron
1 cup grated parmesan
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Directions: |
Directions:Bring chicken broth to simmer in large pot, keep at a low simmer so that each time you add it to rice it will be hot. Do not boil or it will decrease in volume.
Melt butter in large pot over med heat. Add onion and garlic, saute about 5 minutes. Add rice, stir 30 seconds. Add wine, stir one minute. Add one half cup hot broth (or one ladle ) and stir. When absorbed add another ladle of hot broth. keep doing this one ladle at a time, adding broth and , stirring until all or almost all of liquid is absorbed and risotto is tender but still slightly firm and mixture is creamy. The whole process takes 25-30 minutes or longer. remove from heat. Add parmesan and saffron, salt and pepper to taste. |
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Personal
Notes: |
Personal
Notes: (can use this basic risotto recipe and adjust it for a variety of different risottos, mushroom, tomato, corn ect...)
serves 4 (usually doubled or tripled to serve more)
FOR PUMPKIN OR BUTTERNUT SUASH RISOTTO:
Follow basic risotto recipe above. Delete saffron. Cut and cube fresh pie pumpkin flesh or butternut squash ,place in saucepan, cover with water, simmer until tender. Add to finished risotto along with finely chopped fresh sage. Can serve in hollowed, cleaned and scrubbed mini fresh pumpkins with fresh sage garnish if you want to go all out.
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