Risotto alla Milanese and Riso Al Salto: Get the Italian Recipes!
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Recipes in this Video
2 recipes
vegetarian
Ingredients
- ●1 1/2 cups Arborio rice
- ●4 cups chicken or vegetable broth
- ●1/2 cup dry white wine
- ●1 medium onion, finely chopped
- ●2 tbsp olive oil
- ●2 tbsp unsalted butter
- ●1/2 cup grated Parmesan cheese
- ●1/4 tsp saffron threads
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh parsley for garnish
Instructions
- 1In a saucepan, heat the broth over low heat and keep it warm.
- 2In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.
- 3Add the chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in the Arborio rice and cook for 2-3 minutes, stirring constantly until the rice is lightly toasted.
- 5Pour in the white wine and cook until it has mostly evaporated, stirring frequently.
- 6Add the saffron threads to the warm broth and stir to dissolve.
- 7Begin adding the broth to the rice, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
- 8Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 9Stir in the remaining butter and grated Parmesan cheese, and season with salt and black pepper to taste.
- 10Remove from heat, garnish with fresh parsley, and serve immediately.
Equipment
SaucepanLarge skilletLadleWooden spoon
Ingredients
- ●2 cups cooked risotto
- ●2 tbsp olive oil
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup chopped fresh parsley
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the cooked risotto to the skillet, spreading it evenly.
- 3Press down on the risotto with a spatula to form a compact layer.
- 4Cook for about 5-7 minutes until the bottom is golden brown.
- 5Carefully flip the risotto over using a large plate or a lid.
- 6Cook the other side for another 5-7 minutes until golden brown.
- 7Sprinkle grated Parmesan cheese on top and let it melt for a minute.
- 8Season with salt and pepper to taste.
- 9Garnish with chopped parsley before serving.
Equipment
SkilletSpatulaPlate or lid
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