Risotto Milanese Style

I have made this recipe several times, and it always turns out really good. It is one of Emeril Lagasse's recipes from foodnetwork.com. The only thing I changed was in the directions. Rather than stiring in all of the beef stock at once, I add it in one cup at a time and cook it until the liquid has been absorbed into the arborio rice. This gives you a creamier texture. I have made this recipe without the saffron, and it is still delicious. In the photo above, I topped the risotto with London Broil which I marinated and grilled, then sliced thin.

INGREDIENTS:

1 Tablespoon Olive Oil

2 Tablespoons Butter

2 ounces diced Pancetta

1 Cup chopped Yellow Onion

1/2 teaspoon Salt

1/4 teaspoon White Pepper

12 turns fresh ground Black Pepper

1 pound (appx. 2-2 1/2 cups)Risotto (arborio rice)

5 cups Beef Stock, warmed (keep a little extra on hand. I have had to add extra)

1 cup warm Beef Stock

1/2 teaspoon saffron threads

2 teaspoons chopped garlic

1/4 cup Heavy Cream

1/2 Cup grated Parmigiano-Reggiano Cheese

DIRECTIONS:

Over medium heat, in a large sute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the pancetta and saute for 1 minute. Add the onions, salt, white pepper and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes.

Stir in 5 cups of beef stock and garlic. Bring the liquid up to a simmer, about 6 minutes. (I add the stock 1 cup at a time, and let it absorb into the rice before adding another cup).

Simmer the risotto for 18 minutes, stirring constantly.

Stir in the remaining butter, cream and grated cheese. Simmer for 2 minutes, stirring constantly. Remove from heat and serve.