Milanese Risotto (this really turned out great)

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Milanese Risotto

Serves 4.

 

Ingredients

2 good pinches of saffron threads

1 large onion, finely chopped

1-2 garlic cloves, crushed

6 tbsp butter

2 cups arborio rice

2/3 cup dry white wine

5 cups boiling vegetable bouillion

1 1/4 cups grated parmesan

salt and pepper

 

 

Instructions

1. Put the saffron in a small bowl, cover with 3-4 tablespoons of boiling water,

let soak

 

2. Saute the chopped onion and the garlic in 4 tablespoons of the butter until

they are soft but not colored. Add the rice and continue to cook for 2-3

minutes or until all of the grains are coated in butter and just beginning to

color lightly.

 

3. Add the wine to the rice and simmer gently, stirring from time to time, until

it is all absorbed.

 

4. Add the boiling bouillion to a ladlefull at a time, cooking until the liquid

is fully absorbed before adding more , and stirring frequently.

 

5. When all the bouillion has been absorbed (this should take about 20 minutes)

the rice should be tender but not soft and soggy. Add the saffron liquid,

Parmesan, remaining butter, and salt and pepper to taste. Let simmer for 2

minutes until piping hot and thoroughly mixed.

 

6. Cover the pan tightly and let stand for 5 minutes off the heat. Give a good

stir and serve at once.

 

Nutritional Information

Calories 631

Sugars 1 g

Protein 16 g

Fat 29 g

Carbohydrates 77 g

Saturates 17 g

 

Credit 1000 Vegetarian Recipes From Around The World