Healthy living

Risotto Milanese

Risotto milenese
Risotto Milanese

This typical Milan recipe is a perfect base for risotto dishes.

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 ½ cups Arborio rice
  • ½ cup white wine
  • 6 cups chicken stock, hot
  • 60g grated Parmesan cheese

Method

1. In a large heavy saucepan heat the oil and cook onion and garlic until softened but not coloured.

2. Add rice and stir until it ‘crackles’, approximately 1 to 2 minutes.

3. Add the wine and about half a cup of stock at a time, stirring constantly and adding more when the liquid has absorbed.

4. Continue until rice is tender and all stock has been absorbed. It should be a creamy consistency, neither dry nor ‘soupy’.

5. Remove from heat and stir in cheese.

Variations

Green risotto

Cook risotto as above. Add 6 spears of cooked asparagus, 6 sliced snow peas, and 1 chopped spring onion at the end of cooking. Allow to stand, covered, to heat through.

Mushroom risotto

Slice 2 cups fresh mushrooms and cook with onion and garlic. Continue to cook as above.

Vegie mix risotto

Add 150g sliced mushrooms, 1 medium zucchini, sliced, 1 stick celery, sliced, 1 capsicum, seeded & sliced to cook with onion and garlic. Continue to cook as above. Add a 225g can sweet corn kernels, drained, at the end of cooking. Allow to stand, covered, to heat through.

Chicken and corn risotto

Cook risotto as above. Add cooked sliced chicken and a 440g can sweet corn kernels, drained, at the end of cooking. Allow to stand, covered, to heat through.

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