Risotto milanese***
17/03/2009 7:23:45 am catégorie
Italian Rice Mrs. g
- G. Granaroli XBRG76A
-MM:MK VMXV03A
1 Onion; chopped
1/2 Stick butter
1/4 c Olive oil
1 qt Chicken broth; (canned o.k.)
2 Boullion cubes
1 1/2 c Rice; Uncle Ben`s converted
2 Pk saffaron; can be found in
-Italian or Spanish section)
3 Sausages; (Optional)
1/2 c Cheese; grated (up 2 3/4c)
1/2 c White wine
Melt butter in olive oil and sautee onion until golden. Remove
sausage meat from skin and crumble up and add to onions.Brown slowly
on med heat. In a separate pot, heat chicken broth with boullion and
keep warm. Add rice to sausage mixture andmix well. Gradually add
broth to rice about 1 1/2 cups at a time and cook until broth is
absorbed.Continue this process until rice is cooked. Before the last
cups are added add the wine and saffaron and continue to mix so it
doesn`t stick. When the rice is done, mix in 1/2 cup of grated
cheese. Serve hot with extra cheese on the side.
This is really not hard, give it a try. It can be a meal in itself or
a side dish. It`s great for a buffet.
