I don't like clogging up your timeline with too many recipes in a row so bear with me and forgive me but Risotto all Milanese goes with Ossobuco. Or Ossobuco can't be fully enjoyed with Risotto all milanese.
Right?
Risotto alla Milanese or Risotto Giallo - classic
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Right?
Risotto alla Milanese or Risotto Giallo - classic
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1/
INGREDIENTS
2 shallots or 1 small onion, finely chopped
4 tablespoons (60 grams) unsalted butter, divided
2 tablespoons olive oil
9 - 10 ounces (300 grams) Italian rice for risotto, such as Arborio or Carnaroli
1 wine glass of dry white wine; about 1 cup (240 ml)
MORE
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INGREDIENTS
2 shallots or 1 small onion, finely chopped
4 tablespoons (60 grams) unsalted butter, divided
2 tablespoons olive oil
9 - 10 ounces (300 grams) Italian rice for risotto, such as Arborio or Carnaroli
1 wine glass of dry white wine; about 1 cup (240 ml)
MORE
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2/
5 cups (1-Β½ liters) chicken, light meat, or vegetable stock
Β½ teaspoon saffron powder
Salt & freshly ground black pepper
4 tablespoons grated Parmesan cheese, fresh if possible
Bring the stock to a simmer, then turn off. You want the stock to be hot or very warm when
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5 cups (1-Β½ liters) chicken, light meat, or vegetable stock
Β½ teaspoon saffron powder
Salt & freshly ground black pepper
4 tablespoons grated Parmesan cheese, fresh if possible
Bring the stock to a simmer, then turn off. You want the stock to be hot or very warm when
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3/
making risotto. The wine should be at room temperature.
Heat 2 tablespoons (30 grams) butter & 2 tablespoons olive oil in a large skillet or pot. Add the chopped shallots or onion & sautΓ© until translucent & soft.
Add the rice & stir, making sure all of the rice is
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making risotto. The wine should be at room temperature.
Heat 2 tablespoons (30 grams) butter & 2 tablespoons olive oil in a large skillet or pot. Add the chopped shallots or onion & sautΓ© until translucent & soft.
Add the rice & stir, making sure all of the rice is
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4/
coated with fat.
Stirring constantly, cook the rice for a couple of minutes until it becomes partly translucent.
Pour in the wine &, stirring, cook until the wine has been absorbed, which should only take a minute or two.
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coated with fat.
Stirring constantly, cook the rice for a couple of minutes until it becomes partly translucent.
Pour in the wine &, stirring, cook until the wine has been absorbed, which should only take a minute or two.
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5/
Pour 2 ladles of stock into the rice & cook, stirring slowly, until most of the stock has been absorbed. Continue adding the stock, 2 ladlefuls at a time, stirring almost constantly, & allowing each addition to be absorbed into the rice before pouring on more stock.
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Pour 2 ladles of stock into the rice & cook, stirring slowly, until most of the stock has been absorbed. Continue adding the stock, 2 ladlefuls at a time, stirring almost constantly, & allowing each addition to be absorbed into the rice before pouring on more stock.
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6/
The whole process should take 20 to 30 minutes until the rice is cooked tender & meltingly soft, not al dente! Don't cook it until mushy, the rice grains should be whole but tender.
About halfway through the cooking process, 10 to 15 minutes after having added the
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The whole process should take 20 to 30 minutes until the rice is cooked tender & meltingly soft, not al dente! Don't cook it until mushy, the rice grains should be whole but tender.
About halfway through the cooking process, 10 to 15 minutes after having added the
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7/
wine, stir in the saffron powder & a generous grinding of black pepper. Continue adding the stock until the rice is completely cooked : the rice, as I said, should be meltingly tender & soft, the risotto creamy almost like a rice pudding, not dry like a rice dish.
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wine, stir in the saffron powder & a generous grinding of black pepper. Continue adding the stock until the rice is completely cooked : the rice, as I said, should be meltingly tender & soft, the risotto creamy almost like a rice pudding, not dry like a rice dish.
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8/
Remove the risotto from the heat, add the remaining 2 tablespoons (30 grams) butter & 4 tablespoons grated Parmesan cheese & stir vigorously until well blended. (I added the saffron at the end this time).
Cover the pot & allow to rest for 2 minutes.
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Remove the risotto from the heat, add the remaining 2 tablespoons (30 grams) butter & 4 tablespoons grated Parmesan cheese & stir vigorously until well blended. (I added the saffron at the end this time).
Cover the pot & allow to rest for 2 minutes.
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9/
Taste, adding more salt or pepper if you think it is needed (this will depend on how seasoned your stock is) before serving.
Serve with more Parmesan on the side and the Ossobuco.
Buon appetito!
Taste, adding more salt or pepper if you think it is needed (this will depend on how seasoned your stock is) before serving.
Serve with more Parmesan on the side and the Ossobuco.
Buon appetito!
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