lundi, mars 24, 2008

risotto milanese

We made this recently. The flavor of the parmesan intensified wonderfully when we had the leftovers for lunch the next day.
Risotto Milanese
This classic Italian dish is traditionally served with veal shanks, though it would also make a fine side for braised short ribs, roasted and grilled fish, or beef tenderloin.

1/4 teaspoon saffron threads
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 teaspoons unsalted butter
3 tablespoons finely chopped shallots
3 tablespoons finely chopped prosciutto (about 1 ounce)
2 garlic cloves, minced
1 cup Arborio rice or other short-grain rice
1/3 cup white wine
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/8 teaspoon freshly ground black pepper
  1. Combine saffron and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat.
  2. Melt butter in a large saucepan over medium-high heat. Add shallots, prosciutto, and garlic to pan; sauté 2 minutes or until shallots are tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
  3. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Remove from heat; stir in cheese and pepper. Serve immediately.
Yield: 4 servings (serving size: about 3/4 cup)

Nutritional Information: CALORIES 152(25% from fat); FAT 4.2g (sat 2.4g,mono 1.3g,poly 0.3g); PROTEIN 7.4g; CHOLESTEROL 14mg; CALCIUM 75mg; SODIUM 524mg; FIBER 1.2g; IRON 0.9mg; CARBOHYDRATE 20.5g

David Bonom , Cooking Light, SEPTEMBER 2007

1 commentaire:

Holly a dit…

We did this last night, but with bacon slivers, dried figs and gorgonzola. It was awesome.