This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Cuban Risotto (Arroz a La Milanesa)
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Craving some Cuban? This creamy Cuban-style risotto with butter, onions, and rice cooked in saffron chicken stock makes a great base for some Cuban-spiced chicken or fish.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
8 tablespoons butter, divided use
1 small onion, finely chopped
3 cups chicken stock
2 cups long-grain rice
4 saffron threads, crushed
salt, to taste
1/2 cup freshly grated Parmesan cheese
directions
Melt half the butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until soft but not browned (about 5 minutes).
Add the chicken stock, rice, saffron, and salt. Bring the liquid to a boil then reduce the heat to a simmer, cover, and let cook for about 20 minutes or until the rice is tender and the liquid has been absorbed.
Stir in the remaining butter and the Parmesan, mix well, then serve immediately.
nutrition data
614 calories, 27 grams fat, 77 grams carbohydrates, 12 grams protein per serving.
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reviews & comments
March 25, 2020
This has a ton of flavor and is wonderful! Made it for my family tonight. That said, this is not risotto. Risotto is made by adding stock to the rice slowly, stirring after each addition, thus coaxing the starch out of the grains. This is what gives risotto its signature creaminess. It does not need butter or cream.