Milanese Sun-dried Tomato Risotto

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The mention of milan produces immediate thoughts of the wonderful risotto named after the city. Risottos are best made using a special kind of italian rice called “arborio” which is cooked with stock, garlic and a wide variety of other ingredients. The trick to prepare a perfect risotto is slow cooking of rice and judicious stirring. The risotto must be prepared as close to serving time as possible as it is best when freshly prepared.

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Milanese Sun-dried Tomato Risotto recipe - How to make Milanese Sun-dried Tomato Risotto

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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  1. Clean, wash and soak the rice for about 10 minutes. Drain and keep aside.
  2. Heat 2 tbsp of butter in a pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
  3. Add the rice and sauté for a further 1 minute.
  4. Add the seasoning cube and salt and cook for 1 minute.
  5. Add 2 ½ cups of hot water, cover and cook on a slow flame for about 8 to 10 minutes.
  6. Simmer till all the moisture has evaporated and the rice has cooked. Keep aside.
  7. Heat the remaining 1 tbsp of butter in a broad non-stick pan, add the blanched broccoli , sun-dried tomatoes, cheese, cream, cheese, milk , salt and pepper and cook on a medium flame for 2 minutes.
  8. Add the prepared rice, mix well and cook on a medium flame for 2 minutes.
  9. Serve immediately.

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Milanese Sun-dried Tomato Risotto
 on 30 Aug 13 05:25 PM

Risotto is my fav from Italian cuisine. this recipe is just perfect with good taste of cheese, cream and sun dried tomatoes..I make this often and my family relishes it..