Risotto alla Milanese recipe Posted on 5 July 2011 Risotto alla Milanese is a basic risotto made with beef stock, Parmesan and saffron. This dish is often served with another Milanese favourite, Osso Buco. Together they make a fantastic comfort-food winter meal. Ingredients Serves 2 40 g butter Olive oil 175 g risotto rice 800 ml beef stock 1/2 onion, chopped 1/4 teaspoon saffron threads 40 g Parmesan cheese, grated Cooking method Bring the stock to the boil, reduce heat and keep at a simmer. Heat half the butter and a little olive oil in a pan. Add the onion and cook over a low heat for about five minutes. Stir in the rice and coat with the butter and oil. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time until all has been absorbed. This will take about 20 to 30 minutes. Before adding the final ladleful of the stock, stir in the saffron. When the rice is tender, season to taste, remove the pan from the heat and stir in the remaining butter and Parmesan cheese. Serve on its own or with Osso Bucco (find the recipe for Osso Bucco here). Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
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