Risotto Milanese

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.

Yield: 4 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 25%
  • Fat: 4.2g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 7.4g
  • Carbohydrate: 20.5g
  • Fiber: 1.2g
  • Cholesterol: 14mg
  • Iron: 0.9mg
  • Sodium: 524mg
  • Calcium: 75mg

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

  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.
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