*  Exported from  MasterCook II  *
 
                              RISOTTO MILANESE
 
 Recipe By     : Carlucci on Halsted Street, Chicago
 Serving Size  : 4    Preparation Time :0:35
 Categories    : Pastas And Rice                  Risotto
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      ounces        onions -- chopped
      1/2  cup           olive oil
   10      ounces        Arborio rice
   16                    saffron threads
      3/4  cup           white wine
    2      quarts        chicken stock
    1      pinch         salt -- to taste
    1      pinch         black pepper -- to taste
    2      tablespoons   butter
      1/4  cup           grated Parmesan cheese
 
 Sweat onions in oil until transparent. Add rice and cook 2 minutes. Add
 saffron and wine. Reduce by one-half over medium heat, about 15 minutes.
 Stirring constantly, add 1/2 cup stock at a time until it is absorbed. Cook
 15 to 18 minutes until al dente. Adjust seasoning to taste. Remove from
 heat and vigorously stir in butter and Parmesan cheese. Serve hot. 
 
 
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