Accept Credit Cards Online
sign up today
For recipes, new items, specials and more!
additional help
Order Help
Shipping Details
Sitemap
About Us
Contact Us
Recipes
Gift Certificates
We Gift Wrap
Related Links

OliveNation is upfront

Risotto alla Milanese

Serves 4
Cook time: 40 minutes

Ingredients
1/4 cup Il Casolare Unfiltered Extra Virgin Olive Oil
1 medium onion, cut into 1/4-inch dice
1 teaspoon Pure Spanish Saffron Threads
3 1/2 cups Organic Vegetable Broth, hot
2 cups Arborio Rice
1/2 cup white wine
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
1 teaspoon Trapani Sea Salt
Tellicherry Peppercorns, freshly ground

Directions
In a 12 to 14-inch skillet, heat the Il Casolare Olive Oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Meanwhile add the Spanish Saffron to the hot Organic Vegetable Broth, stirring to infuse. Once the onions are translucent add the Arborio Rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Season with Trapani Sea Salt and ground Tellicherry Pepper.

Add the wine to the toasting Arborio Rice, and then add a 4 to 6-ounce ladle of the saffron-infused broth and cook, stirring, until it is absorbed. Continue adding the broth a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Recipe adapted from Mario Batali and photo courtesy of www.foodnetwork.com

Products suggested for this recipe:

Pure Spanish Saffron Threads
A hand picked, exquisite flavorful spice
From $9.85


More Details
Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $5.15


More Details