As the final dish in my gourmet football dinner, I made risotto alla Milanese. This dish, unlike the others, requires attention for some period of time before serving.
It is such a creamy a delicious dish. The pictures don’t do it justice as it just looks like a bunch of rice.
The recipe calls for 6 cups of stock. Have more. You will need it.
I didn’t take many pictures of the process. Follow it carefully. The rice will be very thirsty for the stock at first. In fact I would add a cup and stir. Step out of the kitchen to watch a football play. Back into the kitchen and stir and often the rice was ready for another cup. After the first three or four it would take several plays or more in order for the liquid to be absorbed.
It is difficult to really tell when it is ready, so after the sixth cup is absorbed, take a small spoonful and taste. Any crunch? Add more liquid.
Such a great tasting side dish. Use vegetable stock or tomato juice for a vegetarian option.
Risotto alla Milanese
Prep Time: 5 mins | Cook Time: 15 mins | Makes: Serves 4 as a Main Course | Difficulty: Easy
- 5-6 tablespoons butter
- 1 small onion, finely chopped
- 2 cups rice
- 1/2 cup white wine
- 6 or more cups stock
- 1 teaspoon salt
- Grated Parmesan cheese
Melt 3 tablespoons butter in a heavy skillet. When it is bubbling, add the onion. Cook for 2-3 minutes; do not allow the onion to brown. Add the rice and stir it well with a spatula; do not allow it to color. Be certain that the onion and rice are well coated with the butter. Add the wine and let it almost cook away. Start to add stock, a cup at a time. Let each cup of stock cook away before adding more. As the rice becomes tender, stir it with a fork to keep it from sticking to the pan. Add salt and a touch of saffron. When the rice is done, stir in the remaining 2-3 tablespoons of butter and a little grated Parmesan cheese. Serve at once. This is usually offered as a first course in Italy but may be served with certain meats, if you wish, or as a main course at luncheon.
Variations Before adding the wine, add 4-5 slices poached marrow.
Add a little dry sherry, about 1/3 cup, to the risotto when you add the stock. If you are serving the risotto with a veal or chicken dish, use hot tomato juice instead of stock and add a little chopped basil.
Garnish the cooked risotto with thinly sliced white truffles.