Arroz A La Milanesa Rice From Milan Recipes

ARROZ A LA MILANESA (RICE FROM MILAN)

Steps:

• In a pressure cooker, saute onions in achiote oil for a few minutes to soften; add washed and drained rice, stir in hot broth and salt to taste.
• Cover and cook under pressure for 5 minutes; let pressure subside naturally, about 10 to 15 minutes.
• Cut tomatoes into thick slices and add to pressure cooker, add peas to cooker, add mushrooms or sausage, cut into slices, into cooker, add tomato paste, mixed with a little water until pourable; cook until rice is tender.
• Remove from heat and stir in butter and Parmesan.
• Serve with meat or chicken (that have sauce) and garnish with fresh parsley, if desired.

RISOTTO ALLA MILANESE

Steps:

• Heat butter in a large, heavy saucepan. Add shallots and saute over medium heat until soft but not brown. Stir in rice and cook for several minutes, until the rice is well coated with butter.
• Place the stock in another saucepan and keep it simmering.
• Dissolve the saffron in a little of the stock in a small dish and stir into the rice.
• Then, stirring the rice constantly, add the simmering stock, about one-half cup at a time, adding additional stock every few minutes as the rice absorbs it. After about 25 minutes, the rice should have absorbed most of the stock and be "al dente" and cohere in a creamy mass. Do not overcook the rice. Season to taste.
• Serve at once with freshly grated Parmesan cheese.