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Risotto Milanese Print Email


Italian rice prepared in Milan style - with saffron, wine, chicken stock, Parmigiano Reggiano, sweet cream and butter.

8 cups (or so) chicken stock – Glace de Poulet suggested
2 TBS butter
2 TBS olive oil
2 cups Italian Riso, Carnaroli or Arborio
1/2 – 3/4 tsp saffron threads
1 glass white wine
1/4 cup grated Parmesan cheese, to taste
Cream and butter to taste
Salt and pepper, to taste

In a saucepan, heat chicken stock to a light simmer. It will be added in increments to create the risotto.

In a heavy saucepan or Dutch oven, over medium high heat, melt 2 TBS butter. Stir in the oil and rice, cooking until you see the pearl. Add saffron threads and wine, cooking until the wine has almost evaporated.

Add 1 cup of hot chicken stock to rice and cook at a lively simmer, stirring regularly until the rice has absorbed most of the liquid. Continue to add broth and stir like this until the rice is just tender, or al dente.

Turn off flame and stir in parmesan, once incorporated, finish to taste with rich room temperature butter and heavy cream – in Italy they do not skimp on the butter and cream! Adjust seasonings with fine sea salt and fresh ground pepper to taste. – Chef Michaelangelo (mick) Rosacci
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