Risotto Milanese

recipe
This classic Italian dish is traditionally served with veal shanks, though it would also make a fine side for braised short ribs, roasted and grilled fish, or beef tenderloin.
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Yield:

4 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 152
Caloriesfromfat 25 %
Fat 4.2 g
Satfat 2.4 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 7.4 g
Carbohydrate 20.5 g
Fiber 1.2 g
Cholesterol 14 mg
Iron 0.9 mg
Sodium 524 mg
Calcium 75 mg

Ingredients

1/4 teaspoon saffron threads
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 teaspoons unsalted butter
3 tablespoons finely chopped shallots
3 tablespoons finely chopped prosciutto (about 1 ounce)
2 garlic cloves, minced
1 cup Arborio rice or other short-grain rice
1/3 cup white wine
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/8 teaspoon freshly ground black pepper

Preparation

Combine saffron and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat.

Melt butter in a large saucepan over medium-high heat. Add shallots, prosciutto, and garlic to pan; sauté 2 minutes or until shallots are tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.

Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Remove from heat; stir in cheese and pepper. Serve immediately.

Note:

David Bonom,

September 2007
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