Risotto Milanese Recipes

Steps:

• Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
• Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
• Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

Steps:

• Put 30 g of the butter in a large pan and melt it (keep the remaining butter for later).
• Add the finely chopped onion.
• Sweat over a medium heat for about 2 minutes.
• Add the bone marrow and continue cooking for another 3 minutes, breaking it with the spoon while stirring.
• Once the onion is soft, add the rice and and stir until the rice is completely coated with the fat.
• You can see that the rice will start to become translucent, keep stirring and sweat the rice for a minute or two.
• Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
• Now, add the stock and turn the heat to medium/low, the stock, which is kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock.
• Carry on in this way for about 15 minutes, during this stage, do not leave the pan alone and stir regularly (gently).
• After 15 minutes, you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.
• In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say a half ladle at a time) because at this final stage you do not want the risotto becoming too watery.
• Now, at about the 15th minute, put the saffron powder into a glass.
• Add half a ladle of stock and dissolve the saffron stirring with a small spoon and then add the saffron into the pan.
• Stir until all the rice is uniformly coloured (golden yellow). Continue cooking and adding stock as required.
• When the rice is perfectly cooked "al dente", add the Parmesan cheese and stir for few seconds until the Parmesan has melted.
• Then, put the cooker off, add all the remaining butter (cut into pieces) and stir until completely melted.
• Cover the pan with a lid for about 1 minute and allow the risotto to rest before serving it.
• Risotto should be served "all'onda" (like a wave). This means that when you serve it onto the plate, it should still flow a little.
• Buon appetito!

Steps:

• Heat wine to simmering in small skillet and simmer 1 minute. Stir in saffron and remove from heat. Let stand.
• Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir in onion and cook until tender and golden, about 15 minutes.
• Meanwhile, pour broth into small saucepan. Heat until hot and keep hot over very low heat.
• Add rice to onion, increase heat to medium, and cook, stirirng constantly, until edges of grains are transparent, about 5 minutes.
• Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.
• Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender but still slightly girm at the center; it should take about 20 minutes from time first liquid is added. Season to taste and with salt and pepper halfway through cooking.
• Stir wine mixture into risotto. There should be enough liquid to make rice creamy; if not, add more broth. Remove from heat and stir in remaining 2 T. butter and the Parmesan. Taste and adjust seasonings. Serve hot.

Steps:

• For the osso buco: Sprinkle the veal with salt and pepper and heat the oil in a large Dutch oven over medium heat. Spread some flour on a plate, then dredge the veal in the flour on all sides and add to the oil. Brown well on both sides, 2 minutes a side. Remove to a plate.
• Add the onion, carrot and celery to the pot and cook, stirring, until the onion wilts, about 4 minutes. Stir in the rosemary and thyme. Add the white wine, increase the heat and boil until reduced by half, about 2 minutes. Add the tomatoes, broth and bay leaves. Reduce the heat so that the liquid is simmering gently, and nestle in the veal. Add water, if necessary, to come three-quarters of the way up the sides of the meat. Cover and cook until the veal is tender and a paring knife inserted in the meat slides out easily (insert the knife in several pieces to make sure all are done), 1 hour 15 minutes to 1 hour 30 minutes. Remove the veal to a plate.
• Strain the sauce into a fat separator, pressing on the solids. Wipe out the Dutch oven. Pour the defatted sauce back into the Dutch oven and reduce over high heat until thickened and the sauce just coats the back of a spoon. Cut the strings on the osso buco and return the meat to the sauce. Remove from the heat, cover and keep warm while you make the risotto.
• For the risotto Milanese: Combine the broth and 2 cups water in a medium saucepan. Bring to a simmer and add the saffron, then turn the heat very low to just keep warm. Heat a medium Dutch oven over medium heat, then add the olive oil. When the oil is hot, add the onion, 1/2 teaspoon salt and several grinds of black pepper; cook until softened but not browned, 4 to 5 minutes.
• Add the rice and cook, stirring, to coat the grains in the oil, about 2 minutes. Add the white wine, bring to a simmer and cook until absorbed, about 2 minutes. Add enough of the hot broth to just cover the rice. Simmer, stirring occasionally until almost totally absorbed. Continue to add broth and stir until the rice is creamy and al dente, about 18 minutes from the first addition. (The risotto will be a bit soupy at this point.)
• Remove from the heat. Stir in the butter and Parmesan until melted and creamy. Season with salt and pepper.
• For the gremolata: Combine the parsley, garlic and lemon zest in a small bowl.
• Spoon the risotto into 4 shallow wide bowls. Top each serving with a piece of osso buco and spoon the sauce over the top. Sprinkle with the gremolata.

Steps:

• Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
• Add the saffron to the hot chicken stock; the stock should turn bright yellow.
• Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
• Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
• Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.

Steps:

• 1. In a small saucepan, warm the chicken stock. Keep warm.
• 2. In a large saucepan over moderately low heat, warm the olive oil. Add the onion and sauté, stirring occasionally, just until tender but before any color appears, about 5 minutes. Add the rice and saffron, and toast lightly for 1 minute without letting the rice or onion take on any color. Add the wine and cook until almost completely absorbed.
• 3. Add most of the chicken stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the liquid has been absorbed and the rice is al dente, about 14 minutes. As the rice begins to absorb the liquid, add more as needed.
• 4. Once rice has absorbed almost all the broth, remove from the heat, add the butter and Parmigiano-Reggiano, and stir vigorously for about 1 minute to develop the surface starches. Season to taste with salt and pepper.
• 5. Serve the risotto immediately garnished with a piece of the meat marrow, if desired.

Steps:

• In a saucepan bring broth and water to a simmer and keep at a bare simmer.
• Finely chop onion and in a 2 1/2- to 3-quart heavy saucepan cook in 2 tablespoons butter over moderate heat, stirring occasionally, until softened. Add rice, stirring to coat with butter. Add 1 cup simmering broth mixture and cook, stirring constantly and keeping at a simmer, until absorbed. Continue cooking at a simmer and adding broth mixture, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth mixture left over.) Stir in Parmesan, saffron, remaining tablespoon butter, and salt and pepper to taste and cook over low heat until heated through, about 3 minutes.

Steps:

• In large heavy saucepan or skillet, soften shallots in butter. Add rice and cook over fairly high heat, stirring constantly, until grains turn opaque.
• Add dissolved saffron and wine and stir well to prevent rice from sticking to bottom of pan. When liquid has evaporated, add a ladle of hot broth. Repeat this procedure until rice is almost tender but firm. If you run out of stock, add warm water instead.
• Turn off heat and season risotto with salt, pepper and Parmesan cheese to taste. Serve immediately with more cheese passed separately.

Steps:

• Heat the butter, salt pork, and olive oil in a heavy skillet over moderate heat.
• Add the onions and cook until lightly browned.
• Add the chopped livers, salt, and pepper, and stir. Cook for 5 minutes.
• Add the rice, stirring well, and cook for 2 minutes. Add the boiling broth, stir well, cover and simmer over low heat for 15 minutes.
• Test for seasoning and doneness. The risotto should be creamy in texture and the rice should be cooked but still slightly firm to the teeth.
• If the rice is too dry, add a little more broth. If too runny, cook uncovered for a minute or two.
• Do not overcook. Just prior to serving stir in the saffron. Serve with grated fresh parmesan cheese sprinkled on top.
• You might also want to add some freshly ground black pepper on top.
• For Vegetarian remove the Chicken liver, the salt pork and do not use the chicken broth. Also do not add any fish/seafood such as shrimp to the recipe. Fish/seafood is not considered vegetarian.

Steps:

• Add saffron to hot stock, stirring to infuse; set aside.
• Heat olive oil in a medium saucepan over medium-low heat. Add onion and cook until soft and translucent, 8 to 10 minutes. Add rice and cook, stirring, until toasted and opaque, 3 to 4 minutes.
• Add wine and cook, stirring, until almost evaporated. Add 1 cup stock to saucepan and cook, stirring, until almost all the liquid is absorbed. Continue cooking, adding 1 cup of stock at a time and stirring until each addition has been absorbed before adding more. Continue process until rice is tender and creamy but still slightly al dente, about 17 minutes; you may not need to use all the stock.
• Stir in butter and cheese until well combined. Serve immediately with grated cheese.

Steps:

• Bring broth to a simmer in a small pot. Reduce heat to the lowest possible setting.
• Melt butter in a heavy-bottomed pot or Dutch oven. Add onion and a big pinch of salt. Saute over medium-low heat until onion is soft and translucent but not brown, about 10 minutes. Add garlic and saute until fragrant, about 1 minute.
• Increase heat to medium. Add rice and saffron and stir well. Cook, stirring every minute or two, until edges of rice are transparent, about 4 minutes.
• Add wine and stir well. Simmer until liquid is absorbed and bottom of pot is mostly dry, about 5 minutes.
• Add 1 1/2 cups hot broth and stir well. Simmer, stirring every 3-4 minutes, until liquid is absorbed and bottom of pot is mostly dry, 10-12 minutes.
• Add more hot broth, about 1/2 cup at a time. Stir after each addition and cook until liquid is absorbed, about 3-4 minutes. It should take 3-4 additions of broth to get the rice cooked; it should still have just a hint of al dente bite in the center of each grain. (The rice can be held in a 350F oven for about 30 minutes after the third addition of broth if necessary.).
• Season to taste with salt and white pepper; stir in Parmigiano and serve at once in warmed bowls.

Steps:

• Meat broth may be substituted with 1 cup canned chicken broth mixed with 3 cups of water.
• Pancetta with beef marrow or proscuitto.
• Shallot with onion.
• Saffron should be dissolved in 1 1/2 cups hot broth or water.
• Bring the broth to a slow, steady simmer.
• Must be either homemade or[very] low sodium.
• In a heavy-bottomed casserole, over medium-high heat, saute the pancetta and shallots in 3 tablespoons of the butter and all of the oil.
• As soon as the shallots become translucent, add the rice and stir until it is well coated.
• Saute lightly for a few moments and then add 1/2 cup of the simmering broth, about a ladleful.
• Proceed according to the basic risotto technique.
• After 15 minutes, add half of the dissolved saffron.
• When the liquid has been absorbed, add the rest (the later the saffron is added, the stronger the taste).
• Cook the rice with more stock (or water if you run out) until tender but al dente, taste for salt (but remember that you're going to add the cheese).
• Add pepper, 2 tablespoons of butter, and the cheese and mix thoroughly.
• Serve with additional grated cheese on the side.
• NOTES: Serve with Osso Bucco alla Milanese.