PICCOLO'S
Rissotto alla Milanese
(Arborio
Rice, Milan Style)
serves
6
With all the bustling activity that marks
Milan as the fashion and industrial center
of Italy, every predinner hour will find half
the cooks in the city preparing this traditional
rice dish. Arborio rice originates in Lombardy
and can be obtained in Italian specialty shops.
Ingredients
1
cup butter
4 tablespoons olive oil
1 onion, finely chopped
2 cups Arborio Rice
5 cups chicken stock
1/4 teaspoon saffron
salt and pepper to taste
1/3 cup grated parmigiano cheese
Melt
half of the butter and the olive oil in a sauce
pan. Add diced onion and cook for 10 - 15 minutes
without allowing the onion to brown. Add rice
and sautŽ with onions and butter. Take a small
amount of hot chicken broth and add saffron
to make an infusion. Add remaining "hot"
stock one ladle at a time, constantly stirring
until all of the stock has been absorbed. Remove
from the heat and add remaining butter, parmigiano
cheese and fresh ground black pepper.
Visit Piccolo's
online menu!
