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Recipe Name: Risotto Alla Milanese Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 5

5 Cup(s) Chicken stock
Pinch(s) Saffron threads
3 Tablespoon(s) Olive oil
1/3 Cup(s) Onion, minced
2 Tablespoon(s) Prosciutto, finely diced
1 1/2 Cup(s) Arborio rice
1/4 Cup(s) Marsala, or white wine
1/4 Cup(s) Parmesan cheese, grated
1/2 Teaspoon(s) Black pepper
2 Tablespoon(s) Butter
In a medium saucepan, bring the stock to a simmer and crumble in
thesaffron. Maintain at a simmer over moderately low heat. In a
largenonreactive saucepan or flameproof casserole, heat the oil over
moderateheat. Add onion and prosciutto and cook until the onion is
softened andtranslucent, about 2 minutes. Add the rice and stir for 1-2
minutesuntil well coated with oil and slightly translucent. Add the
Marsalaand cook, stirring until it evaporates. Add 1/2 cup of the
simmeringstock and cook, stirring constantly, until the rice is almost
tender butstill slightly crunchy in the center, 20-25 minutes. Add
cheese andseason with the pepper and salt to taste. Continue to cook,
stirring andadding stock as necessary, 1/4 cup at a time, until the
rice is tenderbut still firm and is bound with a creamy sauce 3-6
minutes longer. Stir in butter and serve hot.

Nutrition (calculated from recipe ingredients)
Calories: 438
Calories From Fat: 156
Total Fat: 17.5g
Cholesterol: 27.8mg
Sodium: 583.8mg
Potassium: 307mg
Carbohydrates: 54.3g
Fiber: <1g
Sugar: 4.3g
Protein: 13.8g

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