CHECK OUT THE RECIPE BELOW:
Ingredients:
-1 Quart of Beef Stock
-1 Quart of Chicken Stock
-1 Bay Leaf
-1/4 lbs. of Prosciutto, cut into 1/2″ pieces
-1 Small Yellow Onion, finely diced
-2 Tbs. of Butter
-2 Cups of Arborio Rice
-1/2 Cup of DRY White Wine
-1 tsp. of Saffron
-2 Cups of Boiling Water
-1/2 Cup of Parmesan Cheese
METHOD:
1. Combine the beef and chicken stock with 1 bay lead, bring to a boil, and then summer. In a separate pot, slowly sauté the prosciutto on low heat until most of the fat has been rendered, about 10 minutes.
2. Add 1T. of butter and, when melted, add onion and prosciutto and remaining 1T. of butter and sauté until the onions are opaque.
3. Add the rice and stir to coat evenly with the butter and prosciutto drippings, after 1 minute, before the rice begins to brown or burn, add the wine to deglaze the pan.
4. When the wine has evaporated, ladle in hot broth one ladle at a time. When half way done, add water to saffron, let sit, and then add to risotto. While simmering, stir slowly until all liquid has evaporated; repeat until the risotto is AL DENTE, which means soft on the outside but firm on the inside (20-25minutes).
5. Stir in grated parmesan cheese, add salt and pepper to taste; add more stock if too thick. Serve immediately, with additional fresh grated cheese.
Accompany Risotto Milanese with a dry white or red wine.
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