Risotto Alla Milanese

INGREDIENTS:

• 1 lb. Arborio Rice
• 2 oz. Butter, Salt Pork, or Bacon Fat
• 1 Glass Dry White Wine
• 2 oz Grated Romano Cheese
• 1 pkg Saffron
• 1 small Onion (optional)
• 5/8 gram Clear Chicken Broth
• 1 oz Milk Cream
• 2 cups Shredded Chicken

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DIRECTIONS:

Place butter, oil and onion in a medium sauce pan.  Fry gently 
over a low heat until the onions are golden.  Add the rice, stir
with a wooden spoon until the rice has absorbed the mixture, 
about 2 minutes.  Add the wine, stirring again for 1 to 2 minutes
until the wine is absorbed. At this point, begin adding the boiling
broth, little by little, until the rice is almost cooked, about 13 
minutes.  Add the saffron, stirring to mix well.  Add the chicken 
next.  Mix the cheese and cream together and add to the rice.
Turn off the heat.  Serve hot, sprinkled with lots more cheese.

 Serves 4.

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