Risotto Milanese
rice
1 g. granaroli xbrg76a
1 1/2 cup rice (uncle ben`s converted)
1 mm :mk vmxv03a
2 pk saffaron( can be found in
1 onion chopped
italian or spanish section)
1/2 stick butter
3 sausages(optional)
1/4 cup olive oil
1/2 cup grated cheese; (1/2 to 3/4)
1 quart chicken broth (canned o.k.)
1/2 cup white wine
2 boullion cubes
Melt butter in olive oil and sautee onion until golden. Remove sausage meatfrom skin and crumble up and add to onions.Brown slowly on med heat. In a separate pot, heat chicken broth with boullion and keep warm. Add rice to sausage mixture andmix well. Gradually add broth to rice about 1 1/2 cups at a time and cook until broth is absorbed.Continue this process until rice iscooked. Before the last cups are added add the wine and saffaron and continue to mix so it doesn`t stick. When the rice is done, mix in 1/2 cup of grated cheese. Serve hot with extra cheese on the side. This is really not hard, give it a try. It can be a meal in itself or a side dish. It`s great for a buffet. Converted by MMCONV vers. 1.00
Yield: 4 servings
Preparation Time: 0:0
