Risotto alla Milanese


Risotto alla Milanese 'alla Lucas'

1 3/4 cups uncooked Carnaroli rice
1/2 cup unsalted butter, divided
1 1/2 quarts beef stock
3 tablespoons beef (the beef of the bones of the home made stock)
1 onion, thinly sliced
1 teaspoon saffron 
3/4 cup dry white wine
salt to taste
1 1/2 cups grated Parmesan cheese
Chopped parsley to decorate




 Simmer the onion in the olive oil for about 10 minutes. When the onion is soft, saute the rice in the pan over medium heat for about 5 minutes. Stir constantly so the rice will not stick and burn, add the meat from the stock 'bones'. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron after the rice is almost cooked add the remaining butter, chopped parsley and cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.

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