Risotto Milanese with Extra Extras
Risotto Milanese with Extra Extras starts with a standard risotto Milanese recipe and you add scallop, peas, asparagus, whatever pleases your palate!
Ingredients
- 6 to 8 cups low-sodium or homemade chicken stock preferably homemade you may not need all of the broth
- 3 tablespoons extra virgin olive oil
- 1 small onion or large shallot finely chopped
- 2 cups arborio rice
- ¾ cup white wine
- 1 large pinch saffron put this in a small bowl with about 2 tablespoons of the wine
- 1 tablespoon butter
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- 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 ½ 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.
Notes
*Time if cooked in the traditional method.
Nutrition
Serving: 1gSodium: 825mgFiber: 1gCholesterol: 8mgCalories: 355kcalPolyunsaturated Fat: 7gSaturated Fat: 3gFat: 11gProtein: 10gCarbohydrates: 49g
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