Norwegian Apple Cake
Florence Fabricant, Nevada Berg
1279 ratings with an average rating of 4 out of 5 stars
1,279
1 hour 45 minutes, plus cooling
Risotto Alla Milanese
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2tablespoons butter
- ½cup finely minced shallots
- 1½cups imported Italian rice
- 5cups well-flavored chicken stock (approximately)
- Large pinch of powdered saffron
- Salt and freshly ground black pepper
- Freshly grated imported Italian Parmesan cheese
Preparation
- Step 1
Heat butter in a large, heavy saucepan. Add shallots and saute over medium heat until soft but not brown. Stir in rice and cook for several minutes, until the rice is well coated with butter.
- Step 2
Place the stock in another saucepan and keep it simmering.
- Step 3
Dissolve the saffron in a little of the stock in a small dish and stir into the rice.
- Step 4
Then, stirring the rice constantly, add the simmering stock, about one-half cup at a time, adding additional stock every few minutes as the rice absorbs it. After about 25 minutes, the rice should have absorbed most of the stock and be "al dente" and cohere in a creamy mass. Do not overcook the rice. Season to taste.
- Step 5
Serve at once with freshly grated Parmesan cheese.
Private Notes
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Cooking Notes
Brad
Absolutely the best basic risotto recipe!
I used no chicken veggie chicken broth
Es
Next time add a bit more saffron but perfect texture wise. And perfect for the osso buco
Me
Its very simple, but it tastes great. I’m going toxoplasmosis this again, without a doubt.
Courtney
I substituted about 3/4 cup of stock for dry white wine, which I added first. The recipe was simple and very tasty. Make sure to add the cheese prior to seasoning; it adds quite a bit of salt and flavor.
Brad
Absolutely the best basic risotto recipe!
I used no chicken veggie chicken broth
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