Anastasia Beltrami
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Risotto alla Milanese con Funghi
Serves 6
- 1/2 pound butter or margarine
- 1/2 small onion, finely sliced
- white pepper
- salt
- 1 tbsp dry white wine
- 1 pound imported Italian rice (Arborlo)
- 10-12 pieces dried Italian mushrooms, presoaked and roughly chopped
- 5 cup consomme' (beef or chicken)
- 1/4 tsp saffron, mixed in a samll amount of broth
- 3/4 cup grated parmesan cheese
Melt butter in a large pan and saute onion until golden. Add pepper and salt to taste. Add wine and cook until it evaporates. Add rice and cook 5 to 6 minutes. Stir in mushrooms and then add consomme', 1/2 cup at a time, stirring constantly with a wooden spoon. When rice is nearly done (al dente), add saffron liquid. Continue stirring and add 1/2 cup parmesan cheese. Finished rice should be a marvelous yellow color.
Place in a serving dish with the remaining cheese and freshly ground pepper.
NOTE: I found this recipe, in the above quantities, will feed 12 as a side dish. This recipe calls for near constant stirring, so be sure to allow for approximately 30 to 45 minutes cooking time (or have your kitchen assistant be in charge of stirring!).
