Risotto Alla Milanese
This is one of our oldest and favorite risotto recipes. Risotto is creamy and rich compared to other types of cooked rice and is the most common rice in Italy. Risotto is cooked slowly and gently, stirred with a spatula compared to the leave it alone other types of rice. Serve with meat, seafood or vegetables.
Ingredients
- 2 TBSP extra virgin olive oil 0 CHO
- 2 TBSP (15 gr) finely diced red onion 1.25 CHO
- 1 cup (193 gr) Arborio rice (34 CHO/45 gr dry) 145.8 CHO
- 1 cup dry white wine 6 CHO
- 4 cups chicken stock 0 CHO
- 1 tsp. saffron 0 CHO
- 1 TBSP butter 0 CHO
- 1 cup (70 gr) grated Parmesan cheese 0 CHO
- Salt and pepper 0 CHO
TOTAL CHO 153.05
- TOTAL WEIGHT 886 GRAMS
- 153.05 CHO DIVIDED BY 886 GRAMS = .172 CHO/GRAM
- 1 tbsp = 16 gr (.172 CHO x 16 GRAMS) 2.75 CHO/TBSP
- ¼ cup = 4 TBSP (2.75 CHO x 4) 11 CHO/1/4 CUP
- ¼ CUP = 64 GRAMS
Instructions
- In a saucepan bring chicken stock to a simmer and keep warm. Place saffron in a small dish and add ½ cup of the warm stock. Stir and let steep.
- Heat oil in large saucepan; add onion and gently sauté until onion is translucent. Add rice stirring to coat with oil and cook for 4 minutes. Do not let it brown.
- Add wine to rice and stir until wine is almost fully absorbed. When “stirring” risotto, move the spatula in a back and forth motion rather than circular. Add ½ cup warm chicken stock and stir gently until rice starts to thicken and stock nearly all absorbed.
- Add ½ cup saffron stock and stirring gently until rice thickens and nearly all absorbed. Continue until rice cooked and all of stock is added ½ cup at a time. Cooking time about 40 minutes.
- Remove rice from heat, stir in butter and Parmesan. Add salt and pepper to taste. Serve immediately.
