RISOTTO MILANESE WITH PARMESAN STOCK
Hang on to those Parmesan rinds because they make excellent stock. Simmer them in water for a couple of hours with some aromatics, then strain and chill the liquid. I recommend that you make it a day ahead so you can remove the waxy layer of fat that settles at the top once the stock has chilled.
Provided by Martha Rose Shulman
Categories project, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make stock: Place Parmesan rinds, bay leaf and thyme in a soup pot or large heavy saucepan and add 3 quarts water. Bring to a simmer. Skim off foam, cover partly and simmer 1 hour over very low heat. Add parsley and garlic cloves and continue to simmer 30 minutes, partly covered. Uncover, add salt to taste, and simmer another 30 minutes.
- Line a strainer with cheesecloth and place over a large bowl. Strain stock into bowl. Refrigerate it, preferably overnight. Before reheating, remove fat from top and discard. You should have about 2 quarts broth.
- Pour broth into a saucepan and bring to a simmer. Make sure that it is well seasoned but not overly seasoned, as it will reduce and become saltier. Put saffron in a small bowl and cover with 1 tablespoon hot water.
- Heat olive oil over medium heat in a wide heavy skillet or saucepan. Add onion and a generous pinch of salt and cook until onion is just tender, about 3 minutes. Do not brown. Add rice and stir just until grains begin to crackle, 1 to 2 minutes. Add wine and cook, stirring, until it has been absorbed.
- Begin adding simmering broth, a couple of ladles at a time. Add saffron with soaking water with first addition of broth. Broth should just cover the rice and should be bubbling. Stir often and vigorously. When broth has just about evaporated, add another ladle or 2 to just cover rice. Continue to cook in this way until rice is aldente, about 20 to 25 minutes. Add a little pepper, taste and adjust seasoning.
- Add another ladleful of broth to the rice. Stir in butter and Parmesan and remove from heat. Mixture should be creamy. Serve right away.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 12 grams, Sodium 936 milligrams, Sugar 1 gram, TransFat 0 grams
OSSO BUCO WITH RISOTTO MILANESE
Osso buco is Italian comfort food at its best, but it is also elegant enough to serve at any gathering. A rich and creamy saffron risotto is the classic accompaniment. Traditionally it's served with a long, thin spoon sticking straight out of the bone, so you can enjoy the savory marrow inside.
Provided by Food Network Kitchen
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the osso buco: Sprinkle the veal with salt and pepper and heat the oil in a large Dutch oven over medium heat. Spread some flour on a plate, then dredge the veal in the flour on all sides and add to the oil. Brown well on both sides, 2 minutes a side. Remove to a plate.
- Add the onion, carrot and celery to the pot and cook, stirring, until the onion wilts, about 4 minutes. Stir in the rosemary and thyme. Add the white wine, increase the heat and boil until reduced by half, about 2 minutes. Add the tomatoes, broth and bay leaves. Reduce the heat so that the liquid is simmering gently, and nestle in the veal. Add water, if necessary, to come three-quarters of the way up the sides of the meat. Cover and cook until the veal is tender and a paring knife inserted in the meat slides out easily (insert the knife in several pieces to make sure all are done), 1 hour 15 minutes to 1 hour 30 minutes. Remove the veal to a plate.
- Strain the sauce into a fat separator, pressing on the solids. Wipe out the Dutch oven. Pour the defatted sauce back into the Dutch oven and reduce over high heat until thickened and the sauce just coats the back of a spoon. Cut the strings on the osso buco and return the meat to the sauce. Remove from the heat, cover and keep warm while you make the risotto.
- For the risotto Milanese: Combine the broth and 2 cups water in a medium saucepan. Bring to a simmer and add the saffron, then turn the heat very low to just keep warm. Heat a medium Dutch oven over medium heat, then add the olive oil. When the oil is hot, add the onion, 1/2 teaspoon salt and several grinds of black pepper; cook until softened but not browned, 4 to 5 minutes.
- Add the rice and cook, stirring, to coat the grains in the oil, about 2 minutes. Add the white wine, bring to a simmer and cook until absorbed, about 2 minutes. Add enough of the hot broth to just cover the rice. Simmer, stirring occasionally until almost totally absorbed. Continue to add broth and stir until the rice is creamy and al dente, about 18 minutes from the first addition. (The risotto will be a bit soupy at this point.)
- Remove from the heat. Stir in the butter and Parmesan until melted and creamy. Season with salt and pepper.
- For the gremolata: Combine the parsley, garlic and lemon zest in a small bowl.
- Spoon the risotto into 4 shallow wide bowls. Top each serving with a piece of osso buco and spoon the sauce over the top. Sprinkle with the gremolata.
RISOTTO MILANESE
Provided by Anne Burrell
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
- Add the saffron to the hot chicken stock; the stock should turn bright yellow.
- Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
- Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
- Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.
RISOTTO ALLA MILANESE
Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!
Provided by Manuela
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
- Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
- Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.
Nutrition Facts : Calories 834 calories, Carbohydrate 90.3 g, Cholesterol 94 mg, Fat 35.4 g, Fiber 2.3 g, Protein 27.7 g, SaturatedFat 21.6 g, Sodium 710.8 mg, Sugar 6.3 g
RISOTTO MILANESE
Categories Rice Side Father's Day Winter Family Reunion Potluck Gourmet
Yield Serves 4 as a side dish
Number Of Ingredients 7
Steps:
- In a saucepan bring broth and water to a simmer and keep at a bare simmer.
- Finely chop onion and in a 2 1/2- to 3-quart heavy saucepan cook in 2 tablespoons butter over moderate heat, stirring occasionally, until softened. Add rice, stirring to coat with butter. Add 1 cup simmering broth mixture and cook, stirring constantly and keeping at a simmer, until absorbed. Continue cooking at a simmer and adding broth mixture, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth mixture left over.) Stir in Parmesan, saffron, remaining tablespoon butter, and salt and pepper to taste and cook over low heat until heated through, about 3 minutes.
RISOTTO MILANESE
Provided by Moira Hodgson
Categories side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In large heavy saucepan or skillet, soften shallots in butter. Add rice and cook over fairly high heat, stirring constantly, until grains turn opaque.
- Add dissolved saffron and wine and stir well to prevent rice from sticking to bottom of pan. When liquid has evaporated, add a ladle of hot broth. Repeat this procedure until rice is almost tender but firm. If you run out of stock, add warm water instead.
- Turn off heat and season risotto with salt, pepper and Parmesan cheese to taste. Serve immediately with more cheese passed separately.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 757 milligrams, Sugar 5 grams, TransFat 0 grams
RISOTTO ALLA MILANESE
Provided by James Beard
Categories Onion Rice Appetizer Side Parmesan Saffron House & Garden Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 as a Main Course
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons butter in a heavy skillet. When it is bubbling, add the onion. Cook for 2-3 minutes; do not allow the onion to brown. Add the rice and stir it well with a spatula; do not allow it to color. Be certain that the onion and rice are well coated with the butter. Add the wine and let it almost cook away. Start to add stock, a cup at a time. Let each cup of stock cook away before adding more. As the rice becomes tender, stir it with a fork to keep it from sticking to the pan. Add salt and a touch of saffron. When the rice is done, stir in the remaining 2-3 tablespoons of butter and a little grated Parmesan cheese. Serve at once. This is usually offered as a first course in Italy but may be served with certain meats, if you wish, or as a main course at luncheon.
- Variations
- Before adding the wine, add 4-5 slices poached marrow.
- Add a little dry sherry, about 1/3 cup, to the risotto when you add the stock. If you are serving the risotto with a veal or chicken dish, use hot tomato juice instead of stock and add a little chopped basil.
- Garnish the cooked risotto with thinly sliced white truffles.
RISOTTO PARMESAN A LA MILANESE
Looking for a rice side dish that will knock their socks off? Try this Risotto Parmesan a la Milanese, made with white wine and chicken broth.
Provided by My Food and Family
Categories Rice
Time 50m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat broth in medium saucepan. Meanwhile, melt butter with oil in large saucepan on medium-high heat. Add onions; cook 3 min. or until tender, stirring frequently. Add rice; cook and stir 2 min. Stir in wine; cook 1 min.
- Add 1 cup broth; cook and stir until absorbed. Repeat with remaining broth, adding 1 cup at a time, until all broth has been added and absorbed by the rice.
- Stir in cheese and pepper.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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- Over very low heat, melt 1 1/2 Tbsp. butter in a saucepan and the bone marrow (if using). Add the onion and cook gently to sweat the onion, until soft and translucent for around 5 minutes.
- Add the rice and toast it over high heat for 1 minute, stirring occasionally. Be certain that the rice and onion are well coated with the butter. Add the wine and let cook until it has almost evaporated entirely. Start to add broth in 1 cup increments. Let the rice cook away and absorb the liquid before adding more. Stir occasionally. With the second cup add the saffron and continue cooking in this same way. It should take a total of around 16-20 minutes, depending on how well done you want the rice. Salt as needed.
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