In this video Chef Curtis Duffy, Chef and Restaurateur, prepares his version of a classic Italian dish, Risotto Milanese. He notes that this is a very versatile dish in that its provides a wonderful base for a chef’s imaginative enhancements. It’s a great dish for culinary students and aspiring chefs alike. Due to the lengthy cook time it provides ample opportunities to practice skills.
Watch the long video recipe version:
6-8 garlic cloves, minced
1 shallot, small diced
6 T olive oil
2 T butter, unsalted
2 C arborio rice
1 C white wine
6 C stock or as needed (can use chicken, vegetable or beef stock)
As needed parmesan cheese
To taste salt
4 T chives
4 T basil, chiffonade
4-5 basil, whole small leaves for garnish
In a small pot, melt the butter and add olive oil.
Sweat the shallots until translucent.
Add garlic and sweat for 2-3 minutes
Add rice and stir to coat each grain with fat. Toast for 2-3 minutes.
Add wine and stir, cook until wine is absorbed and alcohol is cooked out.
Slowly add the stock just to cover the rice. Stir and continue adding stock to keep the rice covered as it absorbs. Continue this process until the rice is cooked al dente.
Remove from heat and add cheese, butter (if needed) and herbs.
Adjust seasoning with salt and serve immediately.
Watch the short video recipe version: