Risotto Milanese

Side Dishes.
Creamy, smooth risotto is a treat any time of the year. 

Risotto Milanese


Quantity Ingredients
1-1/2 cups sliced fresh mushrooms
2 tbsp butter or margarine, divided
1/2 cup chopped onion
1 cup uncooked rice, preferably Arborio
1/16 tsp saffron
1/3 cup dry white wine
2 cups chicken broth, divided
3 cups water
1/4 cup grated Parmesan cheese
1/4 cup milk


1. Cook mushrooms in 1 tablespoon butter in large non-stick skillet over medium heat. Remove mushrooms; set aside. Cook onion in remaining 1 tablespoon butter until soft. Add rice and saffron; stir 2 to 3 minutes. 2. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. 3. Stir in cheese, milk and reserved mushrooms; serve immediately. 

Source: USA Rice - Rice Cafe at http://www.ricecafe.com