Risotto Alla Sarda Recipes

RISOTTO ALLA MILANESE

Risotto alla Milanese image

Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!

Provided by Manuela

Categories Main Dish Recipes Rice Risotto Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 ¾ cups uncooked Arborio rice
½ cup unsalted butter, divided
1 ½ quarts beef stock
3 tablespoons beef marrow
1 onion, thinly sliced
1 teaspoon saffron powder
¾ cup dry white wine
salt to taste
1 ½ cups grated Parmesan cheese

Steps:

Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

Nutrition Facts : Calories 834 calories, Carbohydrate 90.3 g, Cholesterol 94 mg, Fat 35.4 g, Fiber 2.3 g, Protein 27.7 g, SaturatedFat 21.6 g, Sodium 710.8 mg, Sugar 6.3 g

RISOTTO ALLA SARDA

Risotto Alla Sarda image

A recipe from a local magazine Italianicious. Although the recipe calls for butter I don't usually add to risotto.

Provided by Coasty

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

800 ml beef stock
120 ml olive oil
1 small onion, finely diced
150 g ground pork
150 g minced beef
300 g arborio rice
1/3 cup red wine
200 g passata
1/4 teaspoon saffron strand
40 g butter
60 g pecorino cheese, grated

Steps:

Bring stock to boil and then keep simmering.
Heat oil in wide heavy based pan. Add onion and saute until soft.
Add meat browning the meat until cooked.
Add rice and stir for a minute or two, then add wine and let it evaporate.
Add passata, saffron and a ladleful of boiling stock, stir. Allow rice time to absorb stock before adding more stock.
Continue adding stock a ladleful at a time until its all used. Cook for a frther 15 mins on low heat until rice is al dente. Season with salt and pepper.
When cooked, remove from heat and stir in butter and top with cheese.

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