Nonna's Risotto Milanese
The first time I tasted this, I was in my Grandma's kitchen in Italy. I was 18 and watched her prepare it..little did I know it would become one of my most beloved recipes. I made this for my husband when we first started dating..we have been together 21 years, and he still gets excited when I say I am serving it for dinner. He likes it with ground beef, and that is how she made it...I like it without. You decide. A perfect one dish meal, just add salad! I have always made this double recipe..trust me, you will want leftovers!
2 mediumcarrots, chopped
2 smallonions chopped
3 Tbspolive oil
2 carborio rice
1/2 cparmesan cheese
1large handful ground beef (optional)
1 can(s)chicken broth (48 oz)
THIS RECIPE IS DOUBLED
How to Make Nonna's Risotto Milanese
- In a small sauce pan, heat up broth until it is just simmering and keep it on a low heat.
- If using ground beef, brown, drain fat and set aside.
In large stock pot, heat olive oil and butter. Saute Arborio rice, until it glistens and is barely golden. Add the veges and continue to Saute until soft.
- Add a ladle of stock or two, and stir the risotto allowing the liquid to cook away-continue stirring and adding broth as needed. This is a good time to add your saffron and your beef if you are using it....
- As your broth supply gets low (approx 20+ minutes) you can start tasting the risotto for tenderness-you will know when it is done-if it sticks in your teeth, needs a few more minutes.
- When done, remove from heat and take your parmesan cheese and using a fork, work it in lightly. Let sit covered for about 10 minutes...great time to whip up a salad.