Rice Milanese (Risotto Milanese) Recipe
Rice Milanese (Risotto Milanese) is rice with an Italian twist. This Rice Milanese (Risotto Milanese) is rich with the flavors of butter, chicken stock and saffron. I just love this Rice Milanese (Risotto Milanese) and should say that this brings in a yummy twist to my dinner menu. Check out the recipe of Rice Milanese (Risotto Milanese).
Ingredients
| Butter | 1⁄4 Cup (4 tbs) | |
| Onion | 1 , finely chopped | |
| Rice | 1 Cup (16 tbs), uncooked | |
| Chicken stock | 3 Cup (48 tbs) | |
| Saffron | 1⁄4 Teaspoon | |
| Boiling water | 2 Tablespoon | |
| Parmesan cheese | 1⁄4 Cup (4 tbs), grated | |
| Salt and pepper | 1 |
Directions
Saute the onion in the butter or margarine over a low heat until golden brown.
Add rice and cook for about ten minutes, stirring constantly.
Add one cup of stock and mix well.
Dissolve the saffron in the two tablespoons of boiling water.
Add the remainder of the stock and the saffron.
Season to taste with salt and pepper and mix thoroughly.
Cook over a low heat for 15 minutes.
Add half the cheese and cook for another 20 minutes.
Stir in more stock if necessary.
Just before serving, add the rest of the cheese.
Add rice and cook for about ten minutes, stirring constantly.
Add one cup of stock and mix well.
Dissolve the saffron in the two tablespoons of boiling water.
Add the remainder of the stock and the saffron.
Season to taste with salt and pepper and mix thoroughly.
Cook over a low heat for 15 minutes.
Add half the cheese and cook for another 20 minutes.
Stir in more stock if necessary.
Just before serving, add the rest of the cheese.
Chef
