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October 2018

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Risotto Alla Milanese Recipe

Risotto Alla Milanese recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Risotto Alla Milanese recipe  PDF


5 c Chicken stock
pn Saffron threads 3 tb Olive oil
1/3 c Onion minced
2 tb Prosciutto finely diced
1 1/2 c Arborio rice
1/4 c Marsala or white wine
1/4 c Parmesan cheese, grated
1/2 ts Black pepper
2 tb Butter
In a medium saucepan, bring the stock to a simmer and crumble in the saffron. Maintain at a simmer over moderately low heat. In a large nonreactive saucepan or flameproof casserole, heat the oil over moderate heat. Add onion and prosciutto and cook until the onion is softened and translucent, about 2 minutes. Add the rice and stir for 1 2 minutes until well coated with oil and slightly translucent. Add the Marsala and cook, stirring until it evaporates. Add 1/2 cup of the simmering stock and cook, stirring constantly, until the rice is almost tender but still slightly crunchy in the center, 20 25 minutes. Add cheese and season with the pepper and salt to taste. Continue to cook, stirring and adding stock as necessary, 1/4 cup at a time, until the rice is tender but still firm and is bound with a creamy sauce 3 6 minutes longer. Stir in butter and serve hot.

Risotto Alla Milanese recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
627 people have voted
Last Reviewed on 2018-10-19



Friday, Oct 19 2018 Download & Print Risotto Alla Milanese recipe  PDF   Casserole recipes RSS   New

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