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COOKBOOK: The New Basics Cookbook - Julee Rosso & Sheila Lukins

I personally love all risottos and I know there were a number of family members who specially loved this one. The use of both mushrooms, swiss and porcini with the added flavour of wine coming through was absolutely delicious.

There are so many different stories on how this dish was discovered and by whom which makes it very difficult to write about. The word Milanese relates to Milan and their people and therefore the origin would point to that part of Italy. They say this was the first time saffron was added to a risotto and from there on it was adopted in many parts of Italy and other countries in the world (for example Spain, where they now add it into the Paellas). This is the spice which turns the rice a deep yellow and gives it a slight sweet taste.

Hope you enjoy



Serves 4

1 cup white wine

40g porcini mushrooms

200g Swiss mushrooms

3 tablespoons olive oil

2 cups chopped or diced onions

2 cups arborio rice

7 cups of beef stock

Handful of chopped parsley

1 teaspoon saffron

Salt & pepper

Parmesan, shaved

Bring the white wine to boil and add the porcini mushrooms in a small saucepan. Remove from the heat and set aside.

In a deep pot add the olive oil and fry the onion until just soft. Add the rice and stir until well mixed and coated. Add the stock in batches. Keep stirring. Bring to boil and simmer. Add the porcini mushrooms along with the wine. Allow it to cook for a min then add the Swiss mushrooms. Add the parsley and saffron, mix well. Add salt and pepper. Simmer for approx 15mins from this point, or until the rice is tender. Serve immediately, add parmesan over the risotto.

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