Arroz A La Milanesa Rice From Milan Recipes

RISOTTO MILANESE

Steps:

• Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
• Add the saffron to the hot chicken stock; the stock should turn bright yellow.
• Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
• Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
• Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.

ARROZ A LA MILANESA (RICE FROM MILAN)

Steps:

• In a pressure cooker, saute onions in achiote oil for a few minutes to soften; add washed and drained rice, stir in hot broth and salt to taste.
• Cover and cook under pressure for 5 minutes; let pressure subside naturally, about 10 to 15 minutes.
• Cut tomatoes into thick slices and add to pressure cooker, add peas to cooker, add mushrooms or sausage, cut into slices, into cooker, add tomato paste, mixed with a little water until pourable; cook until rice is tender.
• Remove from heat and stir in butter and Parmesan.
• Serve with meat or chicken (that have sauce) and garnish with fresh parsley, if desired.