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.

Almond Rice Pilaf

Another recipe that I forgot to take a photo of, and this was the closest I could find.

1/4 C olive oil

1/2 C diced onion

1/4 C diced carrot

1/4 C diced celery

1 t minced garlic

2 C long-grain rice (I did a mix of white and brown rice)

2 t salt

1 t white pepper

3 C chicken stock

1/2 C toasted sliced almonds

2 T chopped fresh cilantro leaves

Preheat oven to 350

Place a 2-quart, ovenproof saucepan over medium-high heat and add the olive oil.  Once the oil is hot, add the onions, carrots and celery.  Sweat the vegetables, stirring often, until the onions are translucent and the carrots begin to soften (about 4-5 minutes).  Add the garlic to the pan and saute for 30 seconds.  Add the rice to the pan and saute (being sure to stir the rice and coat it with the oil), until toasted, about 4-5 minutes.  Season the rice with the salt and white pepper.  Add the chicken stock to the pan and stir occasionally until the water comes to a boil.  Stir well, cover the pot, and transfer the pot to the oven.  Bake, undisturbed, for 25 minutes.  remove from the oven and let stand for 5 minutes.  Remove the lid, and use a fork to fold the almonds and cilantro into the rice, as you fluff and blend it.  Serve while hot.