Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, risotto alla milanese. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Risotto alla Milanese is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Risotto alla Milanese is something that I’ve loved my whole life.

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To begin with this recipe, we must prepare a few components. You can have risotto alla milanese using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Risotto alla Milanese:

1. Take 200 gr arborio rice
2. Make ready 350-400 ml chicken stock
3. Make ready 50 gr chopped onions
4. Make ready Pinch saffran (optional)
5. Make ready Mushroom or asparagus (substitution of saffran)
6. Prepare Salt
7. Take 2 tbsp olive oil
8. Take 1 tbsp butter
9. Take 1 tbsp parmesan cheese
10. Get Extra parmesan on the side

Close this dialog window Share & More. Close this dialog window Nutritional Information. Published by the Italian Academy of Cuisine, this is considered to be the go-to recipe for the signature rice dish of Milan. You can either serve it as a light starter or enjoy it in a more traditional manner — as a side dish to the famous ossobuco alla Milanese.

Instructions to make Risotto alla Milanese:

1. In a bowl, dip saffran in little water
2. In a pot, heat 2 tbsp olive oil. Add the chopped onions. Stir it until onions are soft and clear.
3. Add 200 gr arborio rice. Stir it well and slowly add one to two laddle of chicken stock into the pot. Stir it and let it cook for 2 minutes. Add another laddles of stock. Let it cook again. Keep repeating until it reaches al dente consistency.
4. When it reaches the risotto consistency, add a tbsp of butter and a tbsp of parmesan cheese.
5. Stir it well and serve it warm.
6. Other options: pan fried mushroom or cooked asparagus can be added into risotto rice.

Published by the Italian Academy of Cuisine, this is considered to be the go-to recipe for the signature rice dish of Milan. You can either serve it as a light starter or enjoy it in a more traditional manner — as a side dish to the famous ossobuco alla Milanese. This risotto alla Milanese recipe from Giancarlo Morelli stays true to the roots of this iconic recipe, while adding a few contemporary twists. You'll often see this recipe cooked with just rice and saffron, but a true risotto alla Milanese sees the onions and rice cooked in bone marrow before adding an intense beef stock - a process that brings a heady richness to the dish. Risotto Milanese (Risotto alla Milanese) This recipe belongs to the culinary tradition of the city of Milan.

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