Risotto Milanese

I love risotto. I never had it until I worked with Chrissie, now of Gramercy Tavern in New York. She's very Italian, she makes excellent risotto. Some "World Traveler" customers of mine compared it favorably to risotto from Milan. She was always going to show me how to make it before she left for culinary school in New York. I watched her do it, and learned the narrative of the process. I just had not done it until now. If I say so myself it turned out quite well. Not as salty as I was used to but still full of flavor.

The other chefs, James of Holly Hill Inn, and Adam of Harvest, each made theirs a different way. All good, I preferred Chrissie's. I only found one risotto I did not like (at another restaurant). I think it was a mistake. It tasted like rice in broth. It did not seem to be cooked slowly over 25 minutes in broth and wine, more like cooked in water, and swimming in broth. Ugh. Anyway here is the recipe;

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from Teri's Kitchen
SERVES 4

This is not the classic Risotto alla Milanesa because substituting olive oil for some of the butter. It is delicious and not quite as rich.

INGREDIENTS

• 1 can (14.5 ounces) low-salt chicken broth, or 2 cups homemade


• 1/4 cup dry white wine


• Water as needed


• 1/4 teaspoon saffron threads


• 2 tablespoons olive oil


• 1 tablespoon butter, plus another tablespoon


• 1 cup chopped onions


• 1-1/4 cups arborio rice
  
• 1/4 cup freshly shredded Parmesan cheese


• Season to taste


• 1 tablespoon chopped fresh parsley


• 1 pound of shrimp, deveined.
  

Mix the chicken broth, wine and enough water to make 2-1/2 cups in a medium saucepan. Bring to a boil; reduce heat and add the saffrom threads. Cover and keep hot.

Heat the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and sauté until softened, about 5 minutes. Add the rice and stir until all of the grains are coated with the oil. Add 1/2 cup of the hot broth and stir well. Stir often until the liquid is absorbed. Add another 1/2 cup of the broth and stir again. Repeat the process until all of the broth has been used and the rice is very creamy, about 20 minutes. (Depending on the age of the rice, you might need to add more broth. Water will be fine.) When the rice is done, stir in the remaining butter, Parmesan cheese, salt, pepper and parsley. Grill Shrimp with low salt seasong, top on risotto. Serve immediately.

Additional heart healthy recipes for risotto can be found in:

• Low Salt Cookbook, by the American Heart Association


• The No-Salt, Lowest-Sodium Cookbook, by Donald A. Gazzaniga


• IMPORTANT: The following is Low fat, not always Low Salt


• The New American Heart Association Cookbook 25th Anniversary Edition, by the American Heart Association

Eating Healthy Since Feb, 2004