Risotto Alla Milanese

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 4 tablespoons butter
• 2 ounces salt lamb, diced
• 2 tablespoons olive oil
• 1 cup chopped onion
• 4 chicken livers, finely chopped
• salt & freshly ground black pepper
• 1 cup uncooked arborio rice (i've used brown arborio, excellent sub!) or 1 cup other short-grain rice (i've used brown arborio, excellent sub!)
• 3 cups boiling chicken broth or 3 cups vegetable broth
• 1/8 teaspoon powdered saffron (optional, ok, the original recipe said option(this is not really optional for me, since i associate)
• good quality grated parmesan cheese or romano cheese

Recipe

• 1 heat the butter, salt lamb, and olive oil in a heavy skillet over moderate heat.
• 2 add the onions and cook until lightly browned.
• 3 add the chopped livers, salt, and pepper, and stir. cook for 5 minutes.
• 4 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.
• 5 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.
• 6 if the rice is too dry, add a little more broth. if too runny, cook uncovered for a minute or two.
• 7 do not overcook. just prior to serving stir in the saffron. serve with grated fresh parmesan cheese sprinkled on top.
• 8 you might also want to add some freshly ground black pepper on top.
• 9 for vegetarian remove the chicken liver, the salt lamb and do not use the chicken broth. also do not add any fish/seafood such as shrimp to the recipe. fish/seafood is not considered vegetarian.