Risotto Alla Milanese
An authentic risotto alla Milanese is a yellow-hued and saffron-scented creamy delight.
Prep Time: 10M
Cooking Time: 20M
Serves: serves 4
Egg, gluten, & nut free
- 41/4 cups chicken stock
- 2/3 cup dry white wine
- 2 tbsp butter
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 oz prosciutto, finely chopped
- 1 1/2 cups risotto rice such as arborio or carnaroli
- 1/2 heaping tsp chopped saffron strands or 1/2 level tsp powdered saffron dissolved in 2 tbsp hot water
- freshly ground pepper
- 2 tbsp freshly grated Parmesan cheese
- salt to taste
- Place the stock and wine in a saucepan and bring to a simmer.
- In a heavy-bottomed saucepan melt the butter and olive oil and fry the onion and prosciutto until the onion has softened.
- Add the rice and cook for 2 minutes, stirring well to ensure that each grain is coated with the oil and butter.
- Add a ladleful of stock to the rice and stir. When the rice has absorbed the stock, add another ladleful. Stir constantly to prevent the rice from sticking. When you have used up half the stock, add the saffron and continue to add the stock, stirring, until all the stock has been used and absorbed, and the rice is tender and creamy, but still firm and with some "bite" to it.
- Season with freshly ground pepper. Add the Parmesan and check the seasoning before serving, only adding salt if needed.
- Watch out for bouillon cubes, since they may contain traces of dairy or gluten.
Dairy free also egg, gluten, & nut free: Follow the recipe for Egg, gluten, & nut free; Risotto alla Milanese, but replace the butter with an equal quantity of dairy-free spread and the Parmesan with an equal quantity of dairy-free Parmesan or other grated dairy-free cheese. For extra creaminess, stir in 2 tablespoons of soy cream alternative in step 3, when adding the saffron.
Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
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