Risotto alla Milanese is one of those all-time Northern Italian classics! Personally, I think that rice is just one of those blessings from God in that you can prepare so many, many recipes with rice . . . from salads, to side dishes, to main entree’s and even desserts (think rich rice pudding)!
This month, I was able to decide the theme for the Cooking Light Virtual Supper Club. With many of us trying to reduce the amount of meat in our nutrition (I know that I’m on that journey), I selected “Rice and Beans” as the focus for May. Instantly Risotto Milanese came to my mind to find a ‘lighter’ version. It really wasn’t difficult at all; there are numerous recipes for Risotto with less calories.
I hope you enjoy this golden-colored rice ‘i primi’ (first course/entree in Italy) that gets its color from the addition of precious and rare saffron. The recipe is from Cooking Light and I added the traditional saffron for greater authenticity and of course the beautiful yellow color!
What You Need:
- 1/4 teaspoon saffron threads
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 2 teaspoons unsalted butter
- 3 tablespoons finely chopped shallots
- 3 tablespoons finely chopped prosciutto (about 1 ounce)
- 2 garlic cloves, minced
- 1 cup Arborio rice or other short-grain rice
- 1/3 cup white wine
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- a dash of saffron
- 1/8 teaspoon freshly ground black pepper
- Combine saffron and broth in a small saucepan; bring to a simmer (do not boil).
- Keep warm over low heat.
- Melt butter in a large saucepan over medium-high heat.
- Add shallots, prosciutto, and garlic to pan; sauté 2 minutes or until shallots are tender.
- Add rice; cook 1 minute, stirring constantly.
- Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
- Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
- Remove from heat; stir in cheese, saffron and pepper.
- Serve immediately.
Here are the wonderful recipes that the rest of the group prepared for the “Rice and Beans” theme for May:
Val of More Than Burnt Toast prepared Turkey Jasmine Rice Meatballs with Baby Bok Choy.
Jerry of Jerrys Thoughts, Musings and Rants made a Farro Salad with White Beans and Artichokes.
Sandi of The Whistlestop Cafe Cooking brought along a tasty Smoked Gouda Risotto with Spinach and Mushrooms.
Susan of The Spice Garden prepared Barley Stuffed Cabbage Rolls with Pine Nuts and Raisins.
Sarah of All Our Fingers in the Pie added a Hearty Sour Rye Bread.
If you love risotto, I know that you’ll really enjoy the other risotto recipes that I’ve shared previously:
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