RISOTTO ALLA MILANESE

RISOTTO ALLA MILANESE

 

Risotto alla Milanese, is a popular rice dish originated from Italy. Risotto is an Italian rice dish cooked in a broth, that derived from meat, vegetable and fish.

It combines Parmesan cheese, butter, white onion and cream are the main ingredients of any risotto dish. The various types of risotto dish can be made, that may be Asparagus risotto, saffron risotto, Mushroom risotto, vegetable risotto………. as per their ingredients.

 

Risotto alla Milanese, you can call saffron risotto. Saffron gives enhanced fragrance the dish, also it will increase the eye appetite, because of their most beautiful yellow colour. Italian risotto rice is more expensive all over the world, due to their richness and nutrients. 

 

The popular dish of Risotto are……..

1 ) Risotto alla milanese

2 )Risotto al Barolo

3 )Risotto ai funghi

4 )Risotto alla zucca

5)Risotto alla pilota

 

 

RISOTTO ALLA MILANESE


Course Main Course
Cuisine Italian
Keyword Italian risotto rice
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 serving
Calories 352 kcal
Author Biraj Kumar

Ingredients

  • 350 gm Arborio rice
  • 1 cup White wine
  • 1 cup Grated parmesan cheese
  • 4 cup Vegetable stock
  • 1 no Red onion
  • 4 tbsp Butter
  • 2 tbsp Extra virgin olive oil
  • 8-10 no Asparagus
  • Cherry tomato for garnishing
  • A pinch Saffron
  • 1 cup Cooking cream
  • Salt to taste
  • 4 slices Zucchini

Instructions

  1. Fine chop the red onion, saute with butter in a large, heavy saucepan with a over medium heat.

  2. Add rice and stir, cook for a couple of minutes. Add the white wine,  vegetable stock and saffron in it and continue stire, until the stock comes to a simmer.

  3. Cook until the most of the rice is absorbed, check the rice by the tip of a finger, if not done then add more 1 cup of stock in it and stir it.

  4. Cook the rice until al dente not raw, add grated Parmesan cheese, cream, salt and finishing with olive oil.

  5. Blanch the asparagus and  zucchini  slices. Fried the cherry tomato.

  6. Transfer the risotto rice to serving bowl and divided into 4 portions. Served with vegetable and fried cherry tomato.

 



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