Risotto Milan style
1 qt homemade meat broth
2 T diced beef marrow, pancetta, or prosciutto, optional
2 T finely chopped shallots or yellow onion
5 T butter
2 T vegetable oil
2 C arborio rice
1/3 t powdered saffron or 1/2 t chopped whole saffron, dissolved in 1 1/2 C
hot broth or water
salt/pepper to taste
Bring broth to a simmer; keep it there, don't let it actually reach
a rolling boil.
In a heavy bottomed casserole, saute whatever meat you're using
and shallots/onions in 3T butter and all of the oil. When the
onions become translucent, add the rice and stir for a few minutes
until it's well coated and sauteed.
After the rice has sauteed for a bit, add 1/2 C or so of the hot
broth (keep it simmering!); stir this in, add another 1/2 cup or
so as the rice dries out, and stir it often to keep it from sticking;
continue for 15 to 20 minutes.
After 15 minutes, add 1/2 the dissolved saffron and whatever else
you want to add.
When the rice is done (ie, tender but al dente, still a bit firm)
correct for salt. If you're eating this with parmesan cheese,
don't add very much salt at all. Add remaining 2 T butter and
about 1/4 cp grated p. cheese and mix, and serve.
Notes: Soak porcini mushrooms, chop them and add them towards the
end. After soaking, you get a nice concentrated liquid that can
be used in the risotto for cooking liquid so long as you drain it
Also try stirring in clean, raw leaves of spinach into the risotto
at the end (it wilts very quickly), zucchini, shrimp, asparagus,
sun dried tomatoes, chopped olives, fresh sage, canned tuna, capers,