Risotto Milanese

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I've been making risotto for years and found this method to turn out the PERFECT risotto. Thank You Anne YOU ROCK!!!!!!!

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I found this recipe in March 14 PEOPLE mag. I love risotto and have worked on honing my technique that I first learned in one of Marcella Hazan's cookbooks. I practice. Some are great. Some are not, I screw up, but the process is wonderful. I tried this. I was a little worried about the 2 cups of white wine. But, no, this is great. The wine compliments the saffron and I would not decrease the amount. This dish is rich and wonderful. Mmmmmmm. Love it! Plus, lots of mmmmmmm's around the table.

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Made this with the Osso Buco and it came out perfectly. Absolutely delcious!

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LOVE IT! By far the most time consuming thing I have made in awhile, but oh so well worth the effort. This was delicious. Rich, creamy, salty with a great flavor and texture. Definitely going into heavy rotation at my house.

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I alway's print out and make Anne's, & Ina's recipes, my sister loves the food I make for her and myself. Thanks to the chef's on Food Network.

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Anne, I made the Osso Buco and Risotto Milanese Tonight and they both came out Wonderful. Your instructions were so clear, it made the recipes easyu to make. I am becoming such a good cook thanks to you and Alex G.

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FABULOUS! Thanks Anne for taking the mystery out of risotto. As described in the episode, I stopped before the last addition of stock and finished when I was ready to serve. Perfect!

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I would have to agree - it is all about the technique. I will try the Milanese style risotto soon enough but I decided to do a mushroom risotto. I was used to constantly stirring, so this was a lot easier to work around other tasks and I was amazed what the final whipping of the rice with the butter and cheese did! The finish was beautiful, glossy and rich looking and when it was spooned onto the plate it just sort of gently spread out.

Thanks so much for making my risotto so much better!

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I'm posting this on both Anne's risotto recipes, because this is about technique and not the recipe itself. The great part about 'Secrets' is that it is an equal part tricks of the trade as well as the recipe and basic directions. I've made risotto for years and will dump the menu for that night and switch to risotto if I find fresh porcini's in the market. I've also 'parked' the risotto for as much as an hour and finished at the last minute. What I didn't know and now consider critical, is 'whipping the heck out of it' right at the end. No matter how good your risotto is, the whisking at the end does wonders for the final creamy finish. Butter makes it shiny, whisking makes it velvet creamy. Thanks.

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This was beyond fabulous. I did go and get the carnaroli rice. My supermarket had it. All the stirring was worth it.