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)!
With many of us trying to reduce the amount of meat in our nutrition (I know that I’m on that journey), I decided to make more recipes with rice and beans as the focus for this month. 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!
- 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.
If you love risotto, I know that you’ll really enjoy the other risotto recipes that I’ve shared previously: