RISOTTO ALLA MILANESE

Serves 4 to 6 as a side dish, 2 to 4 as a main course.

This classic Italian dish 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

ingredients

4 Tbs butter
2 oz salt pork, diced
2 Tbs olive oil
1 cup chopped onions
4 chicken livers, finely chopped (optional)
Salt and freshly ground pepper to taste
1 cup uncooked Arborio or other short-grain rice
3 cups boiling chicken stock
1/8 tsp ground saffron (optional)
Freshly grated Parmesan or Romano cheese for garnish

directions

1
1. 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.
2
2. Add the rice, stirring well, and cook for 2 minutes.
3
3. Add the boiling stock, 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.
4
4. If the rice is too dry, add a little more stock. If too runny, cook uncovered for a minute or two. Do not overcook.
5
5. Just prior to serving stir in the optional saffron.
6
6. Serve with grated cheese sprinkled on top.