Risotto Milanese Style

Total Time:
43 min
Prep:
10 min
Cook:
33 min

Yield:
8 to 10 servings

Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 ounces diced pancetta
  • 1 cup chopped yellow onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 12 turns fresh ground black pepper
  • 1 pound risotto
  • 5 cups beef stock
  • 1 cup warm beef stock
  • 1/2 teaspoon saffron threads
  • 2 teaspoons chopped garlic
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmigiano-Reggiano cheese
Directions
  • Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the pancetta and saute for 1 minute. Add the onions, salt, white pepper, and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes.

  • Stir in 5 cups of beef stock and garlic. Dissolve the saffron in the 1 cup of warm beef stock.

  • Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes.

  • Simmer the risotto for 18 minutes, stirring constantly.

  • Stir in the remaining butter, cream, and grated cheese. Simmer for 2 minutes, stirring constantly. Remove from heat and serve.

  • Spoon the risotto in the center of four large plates. Lay one osso buco on top of each plate. Spoon the sauce over the top. Garnish with parsley.


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