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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Adapted from Marcella Hazan's Classic Italian Cooking Ingredients:
1 quart homemade meat broth |
2 tablespoons pancetta, diced |
2 tablespoons shallots, finely chopped |
5 tablespoons butter |
2 tablespoons vegetable oil |
2 cups arborio rice |
1/2 teaspoon saffron, chopped |
salt and pepper, to taste |
1/4 cup parmesan cheese, freshly grated |
Directions:
1. Meat broth may be substituted with 1 cup canned chicken broth mixed with 3 cups of water.
2. Pancetta with beef marrow or proscuitto.
3. Shallot with onion.
4. Saffron should be dissolved in 1 1/2 cups hot broth or water.
5. Bring the broth to a slow, steady simmer.
6. Must be either homemade or[very] low sodium.
7. In a heavy-bottomed casserole, over medium-high heat, saute the pancetta and shallots in 3 tablespoons of the butter and all of the oil.
8. As soon as the shallots become translucent, add the rice and stir until it is well coated.
9. Saute lightly for a few moments and then add 1/2 cup of the simmering broth, about a ladleful.
10. Proceed according to the basic risotto technique.
11. After 15 minutes, add half of the dissolved saffron.
12. When the liquid has been absorbed, add the rest (the later the saffron is added, the stronger the taste).
13. Cook the rice with more stock (or water if you run out) until tender but al dente, taste for salt (but remember that you're going to add the cheese).
14. Add pepper, 2 tablespoons of butter, and the cheese and mix thoroughly.
15. Serve with additional grated cheese on the side.
16. NOTES: Serve with Osso Bucco alla Milanese.
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