Rachael Ray: Risotto Milanese Recipe

Rachael Ray: Risotto Milanese

Rachael Ray likes to make all kinds of authentic Italian recipes, incouding her Risotto Milanese. To make this recipe even better, you can save the leftovers and turn them into Leftover Risotto Balls. Risotto is actually really easy and fast to make. From the time you add liquid to the risotto pan, it’s just 18 minutes.

To get the recipe for this classic Italian dish, click next page.

Rachael Ray: Risotto Milanese Recipe Ingredients

• fat pinch saffron threads
• 1/4 lb pancetta – chopped fine
• 2 large cloves garlic – chopped fine
• salt and pepper
• 3 tbsp butter – cut into pieces
• fat handful flat-leaf parsley tops – chopped fine
• 6 C chicken stock
• 2 tbsp olive oil
• 1 small onion – chopped fine
• 1 1/2 C Arborio or Carnaroli rice
• 1 C dry white wine
• 1/2 C freshly grated Parmigiano-Reggiano cheese

Rachael Ray: Risotto Milanese Recipe Directions

1. In a saucepan, combine the saffron and stock, then bring to a simmer and keep warm over low heat
2. In a risotto pot or other round-bottom pan, heat the oil over medium-high heat
3. Add the pancetta and stir for 1-2 minutes
4. Add the onion and garlic and stir for another 1-2 minutes
5. Add the rice, season with salt and pepper, then stir to mix
6. Add the wine and cook to evaporate
7. Start adding the hot chicken stock, a few ladles at a time, stirring constantly and cooking until the liquid has been absorbed before adding more
8. Keep adding stock until the rice is al dente, about 18 minutes in all
9. Stir in the butter and Parm, then garnish with parsley