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How To Make Milanese Risotto
This Milanese risotto offers a savory and elegant dish with its combination of chicken stock, saffron threads, and Parmigiano-Reggiano cheese.
Serves:
Ingredients
- 5½cupschicken stock
- 2tbspextra-virgin olive oil
- 1smallonion
- salt and freshly ground pepper,to taste
- 1½cupsarborio rice
- 1pinchsaffron threads
- ½cupdry white wine
- 1tbspunsalted butter
- ½cupParmigiano-Reggiano
- 2tbspflat-leaf parsley
Instructions
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In a medium saucepan, bring chicken stock to a simmer. Keep warm.
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In a large saucepan, heat olive oil. Add onion, season with salt and pepper, and cook for about 5 minutes over moderate heat, stirring, until softened.
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Add rice and cook for 1 minute, stirring to thoroughly coat. Crumble saffron into wine and add to rice. Cook, stirring, until wine is absorbed.
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Add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding stock ½ cup at a time, stirring constantly, until nearly absorbed between additions.
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Risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season risotto with salt and pepper.
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Stir in butter, cheese, and parsley and serve immediately.
Nutrition
- Calories: 387.17kcal
- Fat: 12.57g
- Saturated Fat: 4.67g
- Trans Fat: 0.08g
- Monounsaturated Fat: 6.09g
- Polyunsaturated Fat: 1.17g
- Carbohydrates: 50.04g
- Fiber: 1.88g
- Sugar: 4.28g
- Protein: 13.53g
- Cholesterol: 20.12mg
- Sodium: 750.58mg
- Calcium: 166.08mg
- Potassium: 331.99mg
- Iron: 2.96mg
- Vitamin A: 49.64µg
- Vitamin C: 2.99mg
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