Risotto milanese i.e.s.jjgf65a

 
                       Risotto Milanese I.E.S.JJGF65A
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Sauces
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PHILLY.INQUIRER-----
    4      tablespoon    Butter
      1/2  cup           Parmesan cheese
    3      tablespoon    Dry white wine
    3 1/2  cup           Chicken stock
    1      cup           Long grain rice
    1      tablespoon    Butter
      1/2  cup           Sliced mushrooms
      1/2  teaspoon      Saffron
    1                    Med.onion -- finely chopped
 
 1. Melt the butter in a heavy saucepan. When hot, stir in the rice. Contin
 stirring until pale gold in color. 
 
 2. Add onion. Cook briefly and add 1 cup of chicken stock. Cover the pan a
 cook slowly over low heat until the liquid is absorbed.  
 
 3. Then add saffron that has been dissolved in white wine. Add 2 1/2 cups hot
 chicken stock, and the mushrooms. Cover and continue cooking until all the
 liquid is absorbed and the rice is fluffy.
 
 Add the butter and Parmesan cheese. Stir gently and serve.
 
 
 
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