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Risotto Milanese

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

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.