Risotto alla Milanese
Over the years I prepared many different Risotto dishes. I learned to prepare my first Risotto with my grandmother. She was responsible for the love I developed for the kitchen, and whenever preparing her recipe I fondly remember the times I was able to cook with her.
- ¼ cup butter
- 2 oz salted pork, diced (should be no problem to find in your super market)
- 2 Tbsp olive oil
- ¾ lb yellow onions, peeled and diced
- 4 fresh or frozen chicken livers, chopped fine
- ½ tsp salt
- ⅓ tsp freshly grounded black pepper
- 1 cup uncooked risotto rice
- 3 cups boiling chicken stock
- ⅛ tsp ground saffron
- Parmesan cheese
- Place butter, salted pork and olive oil in heavy skillet, heat on medium-high. Add onions and sauté until medium brown.
- Add chopped livers, salt and pepper, and stir; brown for 5 minutes.
- Add rice, stir well and cook for 2 minutes. Add the boiling broth, stir well, cover and reduce heat to medium-low, simmer for 15-18 minutes.
- Test for doneness and adjust with salt as needed. Add saffron and stir well. If rice appears too dry add additional chicken stock. Do not over cook.
- Serve on warm plates with Parmesan cheese sprinkled on top.