"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 09-25-2011, 03:26 PM   #1
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Parmigiano-Reggiano and Saffron Risotto

Here's my version. Goes well with Osso Buco Milanese.

Parmigiano-Reggiano & Saffron Risotto

6-8 C Chicken Stock
4 Tb Butter, divided
1˝ C Onion - minced
1˝ C Arborio Rice
˝ C White Wine
˝ tsp Saffron Threads
1 C Grated Parmigiano-Reggiano

Heat the stock to a simmer and maintain at that temperature during the cooking process.

In a saucepan, melt 2 tablespoons of the butter and sweat the onions for about 10 minutes over low heat.

Add the rice and stir to coat the rice with the melted butter. Cook for a few minutes.

Add the wine and reduce until almost dry.

Add a cup of the stock and stir frequently while boiling gently.

When the stock is almost absorbed, add another half cup and continue to cook, stirring frequently.

Continue adding the stock a half-cup at a time and cooking for about 20 to 25 minutes.

In the last 10 minutes, add the saffron and stir in.

When the rice is tender and creamy, add 2T of butter and the cheese.

Mix in and serve.


__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-25-2011, 03:33 PM   #2
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,146
This is what they're serving with DH's restaurant's osso bucco! Exactly the same ingredients! Are you working an upscale PA restaurant, Andy?
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 09-25-2011, 03:33 PM   #3
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
You may have given me a reason to buy some saffron.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-25-2011, 03:46 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Quote:
Originally Posted by Dawgluver View Post
This is what they're serving with DH's restaurant's osso bucco! Exactly the same ingredients! Are you working an upscale PA restaurant, Andy?

No, I just find good recipes.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-25-2011, 03:51 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Just as an aside, I sometime reconstitute some dried porcini mushrooms in the broth and add them as well. It can't hurt.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-25-2011, 04:03 PM   #6
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,146
I would bet my dried Hen of the Woods would work too!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 09-25-2011, 04:10 PM   #7
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,312
Copied and Pasted...I have some porcinis.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 09-26-2011, 06:53 AM   #8
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Thanks Andy M.!
This is one of my favourite, the "risotto alla milanese", or "risotto giallo" as we call it. The only difference with my recipe is that I use a teaspoon of saffron powder, diluted in some warm water, adding it only after the risotto is cooked, before adding butter&cheese. And I use beef stock (or stock made with beef stock cubes), not chicken.
__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 09-26-2011, 10:04 AM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Quote:
Originally Posted by Luca Lazzari View Post
Thanks Andy M.!
This is one of my favourite, the "risotto alla milanese", or "risotto giallo" as we call it. The only difference with my recipe is that I use a teaspoon of saffron powder, diluted in some warm water, adding it only after the risotto is cooked, before adding butter&cheese. And I use beef stock (or stock made with beef stock cubes), not chicken.

Thanks for the suggestion. I'll have to try it with beef stock.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-26-2011, 10:33 AM   #10
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Have you ever tried dicing the rind and adding it to your risotto or any stewed like dishes? I save mine up for mac n cheese or adding to my Ragu. I think it would great in your dish. I take a peeler to the outside first to remove the waxy part first.
__________________

__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Reply

Tags
recipe, risotto, rice

Parmigiano-Reggiano and Saffron Risotto [FONT=Arial][SIZE=3]Here's my version. Goes well with Osso Buco Milanese. [/SIZE][/FONT] [LEFT][SIZE=3][B]Parmigiano-Reggiano[/B][/SIZE][FONT=Arial][SIZE=3][B] & Saffron Risotto[/B][/SIZE][/FONT][/LEFT] [FONT=Arial][SIZE=3][FONT=Arial] [/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3][FONT=Arial]6-8 C Chicken Stock[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]4 Tb Butter, divided[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]1˝ C Onion - minced[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]1˝ C Arborio Rice[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]˝ C White Wine[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]˝ tsp Saffron Threads[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]1 C Grated [/FONT][/SIZE][/FONT][SIZE=3]Parmigiano-Reggiano[/SIZE][SIZE=3][FONT=Arial] [/FONT][/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]Heat the stock to a simmer and maintain at that temperature during the cooking process.[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]In a saucepan, melt 2 tablespoons of the butter and sweat the onions for about 10 minutes over low heat.[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]Add the rice and stir to coat the rice with the melted butter. Cook for a few minutes.[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]Add the wine and reduce until almost dry.[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]Add a cup of the stock and stir frequently while boiling gently. [/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]When the stock is almost absorbed, add another half cup and continue to cook, stirring frequently. [/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]Continue adding the stock a half-cup at a time and cooking for about 20 to 25 minutes.[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]In the last 10 minutes, add the saffron and stir in.[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]When the rice is tender and creamy, add 2T of butter and the cheese. [/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]Mix in and serve.[/FONT][/SIZE][/FONT][FONT=Arial][SIZE=3] [/SIZE][/FONT] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:05 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.