This Risotto is a favorite in my home. Fahad requests it for his birthday each year and the kids just love it. It is a bit heavey, but you can also use low fat ingredients such as light butter and if you're lucky to find low fat parmesan ;) Yesterday I only ate the risotto for my fotur and skipped the other food on the table, and for my suhoor I only had a green salad.
My Risotto which I made yesterday ;)
The ingrediants for a Milanese Risotto :
2 good pinches of saffron threads soaked in 3-4 Tbs of boiling water. 1 large onion, chopped finely 2 garlic cloves crushed 100g of butter 1 2/3 cup of Arborio rice 2/3 cup of white wine ( I used non alchohlic wine bought from Sultan) 5 cups of boiling stock (I used 2 low salt Maggie chicken stock cubes mixed them with the boiling water) 3/4 cup of parmesan cheese
** Quick tips: Sometimes I add sliced button mushrooms, or chicken cut in small chunks and cooked before frying the onions, then I add put it back with the chicken broth.
- Fry onions and garlic with 50g of butter until soft but not colored, then add the rice and continue to cook for few minutes until all grains are coated in oil and begin to color lightly. - Add wine to the rice and simmer gently, stirring from time to time until it is all absorbed. - Add the boiling stock a little at a time about 2/3 cup, cooking until the liquid is absorbed before adding more, and stirring frequently. - When all the stock is absorbed the rice should be tender but not soft and soggy. Add the saffron liquid, Parmesan, remaining butter.
I made this Risotto last Ramadan ;)