Risotto alla Milanese
By KitchenAid
Images
Serves
Makes 6 to 8 servings
Ingredients
- ¼ teaspoon saffron threads
- 4 cups chicken or vegetable broth
- 4 tablespoons butter, divided
- 1 large onion, chopped
- 1½ cups uncooked arborio rice
- ½ cup dry white wine
- ½ teaspoon salt
- Dash freshly ground black pepper
- ¼ cup grated Parmesan cheese
- Chopped fresh parsley (optional)
Procedure
Crush saffron to a powder; place in glass measuring cup.
Bring broth to a boil in medium saucepan over medium-high heat. Reduce heat to low; keep warm. Stir ½ cup broth into saffron to dissolve; set aside.
Set KitchenAid® Multi-Cooker to Risotto setting. Add 3 tablespoons butter; melt on Risotto/Step 1. Add onion; cook 5 minutes or until onion is soft, stirring with KitchenAid® Stir Tower on low speed. Add rice; cook 2 minutes. Stir in wine, salt and pepper; cook 3 to 5 minutes until wine is absorbed.
Press button for Risotto/Step 2. Add ½ cup broth; cook until broth is absorbed, stirring with Stir Tower on low speed. Add saffron broth; cook until absorbed. Continue adding ½ cup broth at a time, cooking and stirring after each addition until broth is absorbed, about 20 minutes total.
Turn off heat. Stir in remaining 1 tablespoon butter and cheese. Sprinkle with parsley, if desired. Serve immediately.
Bring broth to a boil in medium saucepan over medium-high heat. Reduce heat to low; keep warm. Stir ½ cup broth into saffron to dissolve; set aside.
Set KitchenAid® Multi-Cooker to Risotto setting. Add 3 tablespoons butter; melt on Risotto/Step 1. Add onion; cook 5 minutes or until onion is soft, stirring with KitchenAid® Stir Tower on low speed. Add rice; cook 2 minutes. Stir in wine, salt and pepper; cook 3 to 5 minutes until wine is absorbed.
Press button for Risotto/Step 2. Add ½ cup broth; cook until broth is absorbed, stirring with Stir Tower on low speed. Add saffron broth; cook until absorbed. Continue adding ½ cup broth at a time, cooking and stirring after each addition until broth is absorbed, about 20 minutes total.
Turn off heat. Stir in remaining 1 tablespoon butter and cheese. Sprinkle with parsley, if desired. Serve immediately.
Risotto alla Milanese
By KitchenAid
Serves
Makes 6 to 8 servings
Ingredients
- ¼ teaspoon saffron threads
- 4 cups chicken or vegetable broth
- 4 tablespoons butter, divided
- 1 large onion, chopped
- 1½ cups uncooked arborio rice
- ½ cup dry white wine
- ½ teaspoon salt
- Dash freshly ground black pepper
- ¼ cup grated Parmesan cheese
- Chopped fresh parsley (optional)
Procedure
Crush saffron to a powder; place in glass measuring cup.
Bring broth to a boil in medium saucepan over medium-high heat. Reduce heat to low; keep warm. Stir ½ cup broth into saffron to dissolve; set aside.
Set KitchenAid® Multi-Cooker to Risotto setting. Add 3 tablespoons butter; melt on Risotto/Step 1. Add onion; cook 5 minutes or until onion is soft, stirring with KitchenAid® Stir Tower on low speed. Add rice; cook 2 minutes. Stir in wine, salt and pepper; cook 3 to 5 minutes until wine is absorbed.
Press button for Risotto/Step 2. Add ½ cup broth; cook until broth is absorbed, stirring with Stir Tower on low speed. Add saffron broth; cook until absorbed. Continue adding ½ cup broth at a time, cooking and stirring after each addition until broth is absorbed, about 20 minutes total.
Turn off heat. Stir in remaining 1 tablespoon butter and cheese. Sprinkle with parsley, if desired. Serve immediately.
Bring broth to a boil in medium saucepan over medium-high heat. Reduce heat to low; keep warm. Stir ½ cup broth into saffron to dissolve; set aside.
Set KitchenAid® Multi-Cooker to Risotto setting. Add 3 tablespoons butter; melt on Risotto/Step 1. Add onion; cook 5 minutes or until onion is soft, stirring with KitchenAid® Stir Tower on low speed. Add rice; cook 2 minutes. Stir in wine, salt and pepper; cook 3 to 5 minutes until wine is absorbed.
Press button for Risotto/Step 2. Add ½ cup broth; cook until broth is absorbed, stirring with Stir Tower on low speed. Add saffron broth; cook until absorbed. Continue adding ½ cup broth at a time, cooking and stirring after each addition until broth is absorbed, about 20 minutes total.
Turn off heat. Stir in remaining 1 tablespoon butter and cheese. Sprinkle with parsley, if desired. Serve immediately.