Risotto Milanese Style

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Butter
2 oz	56g	Pancetta - diced
1 cup	62g / 2.2oz	Chopped yellow onions
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Freshly-ground black pepper - 12 turns
1 lb	454g / 16oz	Risotto
5 cups	1185ml	Beef stock
1 cup	237ml	Warm beef stock
1/2 teaspoon	2.5ml	Saffron threads
2 teaspoons	10ml	Chopped garlic
1/4 cup	59ml	Heavy cream
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
1		Osco Buco - see * Note

Recipe Instructions

* Note: See the "Osco Buco" recipe which is included in this collection.

Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the pancetta and saute for 1 minute. Add the onions, salt, white pepper, and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes. Stir in 5 cups of beef stock and garlic. Dissolve the saffron in the 1 cup of warm beef stock. Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes. Simmer the risotto for 18 minutes, stirring constantly. Stir in the remaining butter, cream, and grated cheese. Simmer for 2 minutes, stirring constantly. Remove from heat and serve.

Spoon the risotto in the center of four large plates. Lay one Osco Buco on top of each plate. Spoon the sauce over the top. Garnish with chopped parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A53 broadcast 10-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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