Risotto Milanese

If you want to dress up your average rice dish, risotto is the way to go. It seems like it’s difficult to make, but let me assure you, it’s not difficult at all. Risotto is actually pretty fool-proof, as long as you follow the directions, which really aren’t complicated.

The secret to perfect risotto is constant stirring and allowing the liquid to be slowly absorbed into the rice. This allows the rice to release it’s starch to create a creamy sauce and gives the rice time to get tender.

But don’t worry, the total time at the stove is only about 20 minutes. Just turn on your favorite music, grab your favorite beverage to sip on and enjoy the process.

The really great thing about risotto is that it’s a very flexible dish. As long as you follow the basic method, you can add whatever you like to it.

Risotto Milanese is very simple and makes a great side dish, but you could turn this into a main dish by adding sautéed shrimp or chicken.

You could leave the saffron out, but I highly recommend adding it. It gives the risotto a vibrant yellow color and adds a subtle layer of flavor, PLUS, the saffron is actually what makes this dish Milanese style.

For a complete meal, serve the risotto with Pork Milanese and this fresh and easy Field Greens Salad.

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Yield: 4-6

Risotto Milanese

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If you want to dress up your average rice dish, risotto is the way to go. It seems like it’s difficult to make, but let me assure you, it’s not difficult at all.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 5 cups chicken stock
• 2 pinches saffron
• 1 tbsp olive oil
• 4 oz pancetta, diced
• 4 green onions, white and green chopped
• 2 large cloves garlic, minced
• 1 1/2 cups arborio rice
• 1 cup dry white wine
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/3 cup grated parmesan
• 2 tbsp butter
• 1/4 cup fresh parsley, minced

Instructions

Heat chicken stock and saffron in a saucepan over medium heat.

Reduce heat to low to keep stock warm.

Heat olive oil over medium heat in a large skillet.

Saute pancetta until crispy.

Add onion and garlic and sauté until onions are tender, about 2 minutes.

Add rice to skillet, stirring to coat with the oil. Sauté for about 2 minutes.

Stir in wine and continue stirring until almost completely absorbed.

Stir in salt and pepper.

Reduce heat to medium low.

Add stock to skillet one ladle at a time, stirring constantly and allowing each ladle to be almost absorbed before adding the next.

Once all of the stock has been added, stir in parmesan and butter.

Stir in parsley right before serving.

ENJOY!

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