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Do you think Risotto is hard to make? Have you only ordered it in a restaurant because you’ve heard how “time-consuming” it is? Do you read a recipe, or look at it and think, “there is no way I can make this”…
Well, I’m here to not only say, yes you can, but to show you how to make a delicious risotto. Let’s start with a basic Risotto Milanese…
There are two methods for making risotto, you can do the traditional way, as shown in the recipe, or Lindy’s favorite way, in the pressure cooker, as shown in the video. What’s the difference? About 20 minutes and no standing around stirring…that’s time with the family right?
LindySez: OK…that’s the basic recipe. Now for Risotto Milanese with Extra Extras start thinking about what you could add. How about some peas? Add them about the last 5 minutes of cooking. Or some asparagus? Blanch them and add them also about the last 5 minutes of cooking.
During the summer months when corn is fresh and delish, I love to take it off the cob and add it to the risotto. Sear some scallops or shrimp and put it on the top and voila, dinner.
Heat the broth in a small saucepan and keep warm.
In a large high sided saute pan or risotto pan, heat the oil over medium heat; add the onions and simmer until tender, about 5 minutes.
Add the rice, mix well to coat; saute until the edges turn translucent, about 5 minutes.
Add the wine, cook, stirring until evaporated.
Add 2 cups of the broth (about 4 ladles full); simmer, stirring occasionally, until absorbed.
Add the saffron and a pinch of salt, then start adding the liquid 1/2 cup at a time, stirring well and adding more broth only when the last addition has been absorbed.
Continue to add liquid until the rice is tender (although a little firm to the tooth); about 20 – 25 minutes.
Remove the risotto from the heat, stir in the butter and cheese.
Taste and adjust seasonings; add a little more liquid if you like a looser risotto.
Risotto Milanese with Extra Extras is so versatile. I hope you make some today!
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