HOW TO MAKE RISOTTO - Lidia's Italian Table (S1E5)
Recipes in this Video
Originating from Milan, Risotto Milanese is a luxurious dish known for its vibrant yellow color from saffron. Traditionally served at special occasions, it highlights the region's rich culinary heritage. Today, it is enjoyed worldwide, often paired with various proteins or served as a standalone dish, showcasing the versatility of risotto in Italian cuisine.
Ingredients
- ●arborio rice
- ●chicken broth
- ●saffron threads
- ●onion
- ●white wine
- ●parmesan cheese
- ●butter
- ●olive oil
- ●salt
- ●black pepper
- ●fresh parsley
- ●garlic
- ●bay leaf
- ●lemon zest
- ●nutmeg
Instructions
- 1Heat chicken broth in a saucepan over low heat.
- 2Soak saffron threads in a small bowl with a few tablespoons of warm broth.
- 3Melt butter and olive oil in a large skillet over medium heat.
- 4Add finely chopped onion and garlic; sauté until translucent, about 3-4 minutes.
- 5Stir in arborio rice, coating it with the butter and oil for 1-2 minutes.
- 6Pour in white wine and cook until absorbed, stirring constantly.
- 7Add a ladle of warm chicken broth to the rice; stir until absorbed.
- 8Continue adding broth, one ladle at a time, stirring frequently until rice is creamy and al dente, about 18-20 minutes.
- 9Stir in the saffron mixture, parmesan cheese, salt, and black pepper to taste.
- 10Remove from heat and let rest for 2 minutes before serving.
- 11Garnish with fresh parsley and lemon zest before serving.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grana padano
Grana Padano is a more affordable cheese that still provides a similar flavor.
white wine
Healthier: non-alcoholic wine
Cheaper: chicken broth
Using chicken broth instead of wine can reduce costs and maintain flavor.
butter
Healthier: olive oil
Cheaper: margarine
Margarine can be a less expensive substitute for butter.
saffron threads
Healthier: turmeric
Cheaper: safflower
Safflower provides a similar color without the high cost of saffron.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups arborio rice
- ●4 cups vegetable broth
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup mozzarella cheese, cubed
- ●1/2 cup all-purpose flour
- ●2 large eggs
- ●1 cup breadcrumbs
- ●1/2 cup finely chopped onion
- ●2 cloves garlic, minced
- ●1/4 cup fresh parsley, chopped
- ●Salt to taste
- ●Pepper to taste
- ●Oil for frying
Instructions
- 1In a saucepan, heat the vegetable broth and keep it warm over low heat.
- 2In a large skillet, heat some oil over medium heat and sauté the onion and garlic until translucent.
- 3Add the arborio rice to the skillet and stir for a couple of minutes until the rice is well-coated with oil.
- 4Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- 5Once the rice is cooked and creamy, remove from heat and stir in the Parmesan cheese, parsley, salt, and pepper. Let it cool completely.
- 6Once cooled, take a small amount of the rice mixture and flatten it in your palm. Place a cube of mozzarella in the center and mold the rice around it to form a ball.
- 7Repeat the process until all the rice mixture is used up.
- 8Set up a breading station with flour, beaten eggs, and breadcrumbs in separate bowls.
- 9Roll each rice ball first in flour, then dip in the egg, and finally coat with breadcrumbs.
- 10In a deep pan, heat oil over medium-high heat. Fry the rice balls in batches until golden brown and crispy, about 3-4 minutes per side.
- 11Remove from oil and drain on paper towels. Serve hot.
Equipment
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