Risotto milanese

 
                              Risotto Milanese
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         G. Granaroli XBRG76A
    1 1/2  cup           Rice (Uncle Ben`s converted)
    2      Pk            saffaron( can be found in
    1                    Onion chopped
                         Italian or Spanish section)
      1/2  Stick         butter
    3                    Sausages(optional)
      1/4  cup           Olive oil
      1/2  cup           grated cheese -- (1/2 to 3/4)
    1      quart         Chicken broth (canned o.k.)
      1/2  cup           White wine
    2                    Boullion cubes
 
 Melt butter in olive oil and sautee onion until golden. Remove sausage meat
 from skin and crumble up and add to onions.Brown slowly on med heat. In a
 separate pot, heat chicken broth with boullion and keep warm. Add rice to
 sausage mixture andmix well. Gradually add broth to rice about 1 1/2 cups at a
 time and cook until broth is absorbed.Continue this process until rice is
 cooked. Before the last cups are added add the wine and saffaron and continue
 to mix so it doesn`t stick. When the rice is done, mix in 1/2 cup of grated
 cheese. Serve hot with extra cheese on the side.
 
 This is really not hard, give it a try. It can be a meal in itself or a side
 dish. It`s great for a buffet.
 
 
 
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