Risotto Alla Ticinese 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.

INSTANT POT® RISOTTO ALLA MILANESE

Steps:

• Heat chicken broth in a sauce pan over low heat. Add saffron threads and simmer without boiling.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to get hot. Stir in onion and cook until soft and translucent, 3 to 4 minutes. Stir in rice and saute, stirring frequently, for 2 minutes. Deglaze with white wine and allow to reduce by half. Pour hot broth and saffron mixture into the Instant Pot® and stir to combine. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method in short bursts according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and butter and allow to sit for 3 minutes before serving. Top each serving with additional Parmesan cheese, if desired.

RISOTTO ALLA MILANESE

Steps:

• Remove 1/2 cup of the heated chicken stock to a small bowl; stir in saffron, and set aside. Keep the remaining stock warm in a medium saucepan over medium-low heat.
• Combine 2 tablespoons butter and olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, until translucent, but not browned, about 5 minutes. Add the rice, and stir to coat with the butter mixture. Stir in the wine and cook, stirring continuously, until the wine evaporates, about 1 minute. Stir in the saffron broth and cook, allowing the rice to absorb it, about 2 minutes. Add the remaining broth, 1/2 cup at a time, stirring after each addition and allowing the rice to absorb after each addition before adding more. Cook until the rice is tender (but not mushy), about 20 minutes. Stir in the Parmesan, remaining tablespoon butter, and drizzle with olive oil. Serve immediately.

RISOTTO ALLA MILANESE

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.