Usually when we think of cold, wintery evenings, our minds go to chicken noodle soup, beef stew, or chicken pot pie… But here’s another delicious dinner than can be ready in under an hour! Risotto Milanese! From my time studying abroad in Milan, this became one of my favorite dishes, and the first time Kyle made it, I was instantly transported back to Italy. While the real star of this meal was the risotto, we decided to serve it with a pork tenderloin (that’s the easiest part!).
Kyle put the pork tenderloin in a thin plastic bag and added some garlic, nice olive oil, fresh rosemary + thyme, and a few cloves of garlic, then dropped the bag into our Anova Culinary Sous Vide at 145.0 *F. Once cooked through (about 45 minutes when the meat is coming straight out of the fridge), Kyle sliced the tenderloin into medallions about 3/4″-1″ thick and seared them in olive oil on a burning hot cast iron.
This meal is pretty simple, so I’ve included the recipe card in this post. But I will give you a few explanations and tips.
- Our recipe calls for Arborio rice because it’s the traditional type to use for risotto
- We also call for either homemade or low-sodium beef stock so that the sodium level of the risotto is only adjusted by the addition of cheese, not the salty broth.
- I recommend using parmigiano reggiano- it’s salty, melts in risotto well, and it’s very traditional!
- 1/4 cup minced onion
- 2-4 tsp olive oil
- 1 cup arborio rice
- 3 cups beef stock (preferably homemade or low-sodium)
- 1 pinch saffron
- 2 tbsp butter
- 1/2 cup parmesan (preferably freshly grated or shredded)
- Gently warm 2-4 tsp olive oil in a sauce pan over medium-low heat
- Sweat the onions until just fragrant, not yet browned
- Add the rise and turn up the heat a bit, toast the rice for a few minutes, stirring often so it doesn't burn
- Add 1 cup of beef stock and saffron, reduce the heat to medium-low so the mixture remains at a low simmer
- Keep adding stock to maintain the liquid level until the rice is almost done (you may or may not use all of the stock)
- Add butter and allow the liquid to reduce a bit as the rice finishes cooking through
- Add the cheese, turn off the heat (but it's okay to leave the pot on the burner), keep stirring
- Adjust the consistency of the risotto by adding additional stock or water (the risotto should flow when poured onto a plate)
While it is totally delicious in its own right, Risotto Milanese tastes great when paired with a simple arugula salad and the meat of your choice- we went with pork tenderloin.