Risotto A La Milanese Recipe - Cooking Index
Risotto A La Milanese Recipe - Cooking Index
| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | Onion - finely chopped (large) |
| 1 1/3 cups | 213g / 7.5oz | Italian Arborio rice |
| 1 cup | 237ml | White wine |
| 1 | Bay leaf | |
| 1 | Whole clove | |
| 2 | Garlic cloves | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Rosemary | |
| 1 | Basil | |
| 1 | Thyme | |
| 1/8 teaspoon | 0.6ml | Saffron |
| 1 1/4 cups | 296ml | Beef stock |
| 1 tablespoon | 15ml | Butter |
| 1/4 cup | 36g / 1.3oz | Parmesan Cheese |
Heat oil in the Duromatic Thermal-cooker and saute onions until soft.
Add rice and let turn opaque. Cover with the wine. Season with salt and pepper. Stir in herbs, saffron, garlic and stock.
Stir frequently to keep rice from sticking to the bottom until mixture has reached the boil.
Close lid and bring pressure to the first red ring (8 pounds pressure). Adjust heat to maintain pressure at the first red ring. Cook for 6 minutes.
Use Cold Water Release Method -- take the pot to the sink and run water over the lid, being careful to avoid the valve.
Stir in butter and half of the Parmesan cheese. Let stand in the Thermal-cooker for one minute.
Clip on the serving tray and place the thermal lid on the piece.
Sprinkle with remaining cheese before serving.
This recipe yields 4 servings.
Source:
Kuhn Rikon at http://www.kuhnrikon.com
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