Risotto
Submitted by brianjwood on October 02, 2002 at 3:23 am

DESCRIPTION
Risotto

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I love risotto, I make it a lot, it has to be in my top 10, especially if I can get my hands on a truffle! It is traditional to stir the grated cheese ( parmesan, of course) into the risotto in the last few minutes of cooking rather than sprinkle on. Risotto is usually the accompaniment for Osso Buco, another great favourite. If you need a recipe for that, just holler!
Cheers, Brian
Reproduced with The Chef's permission
Today's "Mama Leone's" recipe not only makes an elegant side dish, but is frequently served as a main course as well. Accompanied by a green salad and a slice of soft Bel Paese cheese, this makes a delicious
dinner.

Risotto alla Milanese alla Leone Adapted from "Leone's Italian Cookbook" by Gene Leone (Harper & Row, 1967)

4 Tbs (60 ml) butter
2 oz (50 g) salt pork, diced
2 Tbs (30 ml) olive oil
1 cup (250 ml) chopped onions
4 chicken livers, finely chopped
Salt and freshly ground black pepper to taste
1 cup (250 ml) uncooked Arborio or other short grain rice
3 cups (750 ml) boiling chicken broth
1/8 tsp (0.5 ml) ground saffron (optional)
Good quality grated Parmesan or Romano cheese

Heat the butter, salt pork, and olive oil in a heavy skillet over moderate heat. Add the onions and cook until lightly browned. Add the chopped livers, salt, and pepper, and stir. Cook for 5 minutes. Add the rice, stirring well, and cook for 2 minutes. Add the boiling broth, stir well, cover and simmer over low heat for 15 minutes. Test
for seasoning and doneness. The risotto should be creamy in texture and the rice should be cooked but still slightly firm to the teeth. If the rice is too dry, add a little more broth. If too runny, cook uncovered for a minute or two. Do not overcook. Just prior to serving stir in the optional saffron. Serve with grated cheese sprinkled on top. Serves 4 to 6 as a side dish, 2 to 4 as a main
course.