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Milanese risotto

Difficulty: 

media

 28 Minuti

Ingredients per 6 People

Unsalted butter, 5½ tbsps
Fresh sage leaves, 2
Extra-virgin olive oil, 1 tbsp
Small onion, 1 small, finely diced
Carnaroli rice, 2½ cups
White wine, ½ cup
Hot chicken broth, 8 cups
Saffron, ½ tsp
Freshly grated Parmigiano Reggiano, 2/3 cup
Salt

Procedure

In a small skillet, heat 1 tbsp of butter over medium heat until melted. Add sage, then cook until fragrant. Remove and discard it. Then remove sage butter from heat and set aside.
Heat oil and 1 tbsp of the remaining butter in a large saucepan over medium heat. Then add onion and cook, stirring occasionally, until it softens, about 5 mins. Add rice and cook, stirring, until the rice becomes translucent. This process is also known as “tostatura” or toasting.
Add wine, stirring, until it will be mostly absorbed, then add 1 cup of broth and saffron. Simmer, stirring frequently, until broth will be almost absorbed. Continue pouring broth in ½ cupfuls, stirring and allowing each addition to mostly evaporate before adding the next, until the rice will be tender but still slightly firm to the bite and the mixture will be creamy (you will have broth left over).
Stir in the remaining 3½ tbsp of butter, reserved sage butter, Parmigiano Reggiano and salt to taste.
Add an additional cup of broth, stir to combine, then serve “all’onda” (a “wavy” or wet-style risotto).

Thanks to: Jovina Cooks Italian

Jovina Coughlin – Healty Italian Cooking at Home

I was born in New Jersey to first generation Italian parents. Both sets of my grandparents were born in Italy and emigrated to the United States. They brought with them a love of the Italian culture and Italian traditional cooking. My parents instilled those same values in their children and we all enjoy cooking and learning about our heritage. I learned many of my cooking skills from my parents and grandparents, but I also studied Italian cooking and made many of the recipes for my children as they were growing up. They also enjoy cooking for their families.

Now that I am retired from the teaching profession, I have the time to write a blog and share my information about Italian cooking. Through the years, many people have asked me how to prepare certain dishes and because I am a teacher by trade, I feel that I have the skills to share with you the reader, the techniques for preparing authentic and healthy meals for your family.

If you enjoy Italian food and want to learn the techniques for doing so, then follow this blog. The recipes are simple. everyday meals that you can prepare for your family. Italian cooking does not have to be expensive or fattening. Home cooks are usually frugal and use leftovers creatively in new dishes. I will also share with you how to make such recipes healthy, while at the same time, creating delicious food

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