Basic risotto milanese with saffron and parmesan cheese

Yield: 8 servings

Measure Ingredient
¼ teaspoon Saffron threads, crushed
½ cup Dry white wine
6 cups To 7 cups chicken or beef stock
4 tablespoons Soft butter or olive oil
\N \N The Versatile Grain
\N \N and the
\N \N Elegant Bean
\N \N by Sheryl and Mel London
\N \N ISBN 0-671-76106-4
\N \N pg 174-176
1 large Onion(s), minced
2 cups Short-grain white rice
½ cup Grated Parmesan cheese
\N \N Salt and pepper to taste
2 tablespoons Parsley, minced (opt)

Steep the saffron threads in the white wine for 10 minutes and set aside. Simmer stock in a separate saucepan. In a 3-qt. non-stick saucepan, slowly melt 3 tbs. of the butter. When it just begins to bubble, add the onions, stirring constantly with a wooden spoon, and cook until they wilt and just begin to color, 5-8 minutes. Add the rice and stir until the grains are well coated with the butter-onion mixture. Stir in about « cup of the simmering stock, then the wine and saffron mixture. Stir constantly over medium heat for about 4 minutes, or until the liquid has been completely absorbed. Add another ⅔ cup of the simmering stock and stir until completely absorbed, 5-8 minutes more.

Add simmering stock, using as much of the remaining stock as necessary, reducing the amount with each addition and stirring until the liquid is absorbed. After 15 minutes, begin to bite-test a grain of rice. If it is tender, with a slightly firm center, and the rice is creamy but not soupy, the risotto is finished.

Stir in the remaining tbs. of butter, the Parmesan cheese and the salt and pepper. Sprinkle with parsley if desired and serve hot.

Variation #1 - Risotto with Peas and Prosciutto: Add

:1« C. small fresh green peas (or a 10oz pkg. frozen small peas, defrosted) :« C. diced prosciutto Add these during the last 5 minutes of cooking.

Variation #2 - Risotto with Dried Wild Porcini Mushrooms: Add

1 oz. dried porcini mushrooms

Soak mushrooms in warm water to cover for 30 minutes before cooking the risotto. Strain the liquid through a dampened paper coffee filter into a cup to eliminate grit and sand. Rinse the softened mushrooms and cut them into small pieces. Add the mushroom liquid as part of the stock. Add the mushrooms after 10 minutes of cooking the risotto.

Variation #3 - Risotto with Spring Vegetables: Add

:3-4 lg shallots, minced

:¬ C. basil, minced

:¬ C. flat leaf parsley, minced :8 thin asparagus spears, cut diagonally into 1" pieces :2 plum tomatoes, cubed

:1 sm zucchini, cut into julienne strips Replace the onion in the original recipe with the minced shallots.

Stir the remaining herbs and vegetables into the risotto for the last 8 minutes of cooking. Cook until the vegetables are barely tender.

Variation #4 - Risotto with Shrimp: Add :1 lb small shrimp

:2 C. boiling water

:1 bay leaf

:3 sprigs thyme

Peel and devein the shrimp. Add the shrimp shells to the 2 C.

boiling water along with the bay leaf and thyme. Cover and simmer for 20 minutes. Strain the liquid and discard the shells and herbs. Use this liquid along with the chicken stock. Split the shrimp in half lengthwise and add them to the risotto for the last 3-5 minutes of cooking.

Submitted By DIANE LAZARUS On 10-17-95

Similar recipes