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June 23, 2012

Risotto Milanese with Short Ribs and Roasted Carrots

I got kind of on a risotto kick, and decided to make Risotto Milanese to go with the short ribs my mom made. I only have the recipe for the risotto, because my mom just threw the short ribs into the Crock Pot with whatever the hell else she felt like, and I don't think she even remembers what went in there. But it turned out delicious, so I just served up the short ribs on top of the risotto, along with a side of roasted carrots, that we got from the Farmer's Market.



Here's the recipe adapted from Anne Burrell

Ingredients:

  • Extra-virgin olive oil
  • 1/2 large onion, cut into 1/4-inch dice
  • Kosher salt
  • 1 cups Carnaroli or Arborio rice
  • 1 large pinches saffron
  • 1 1/2 to 2 cups chicken stock, kept HOT
  • 3/4 to 1 cups dry white wine
  • 1 tablespoons butter
  • 1/4 cup grated Parmigiano-Reggiano
Directions:
1. Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
2. Add the saffron to the hot chicken stock; the stock should turn bright yellow.
3. Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
4. Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
5. Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.

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