Milanese Risotto

सामग्री

Risotto rice

Saffron

Vegetable or chicken stock

Onion

Garlic

Parmesan cheese

निर्देश

1. toast the rice, 80gr for each person, about 3 minutes in the pot, I must turn opaque white, touch it with your fingers, when it burns it is ready.

2. as soon as the rice is toasted put butter and finely chopped onion.

3. when the onion turns blond, put in half a glass of white wine, and wait for the alcohol part to evaporate, you can smell it by sniffing.

4. then start pouring ladlefuls of boiling broth, the rice should always be covered by the broth, you have to stir it often to prevent it from sticking to the bottom of the pan and vuocia evenly. Set an alarm at 18 minutes from this time!

4. keep adding broth as the risotto dries out.

5. halfway through cooking when there are 9 minutes left pour in the saffron powder and risotto pistils, depending on how many people you are.

6. When the 18 minutes is up, taste the risotto should be ready, it should be quite liquid, you should not make it too dry, because you still need to cream it.

7. remove it from the stove and throw in 100gr of parmesan cheese and 100gr of hasty butter (depends on how many people you are). stir until the cheese and butter are melted and creamy with the risotto.

8. let the risotto rest 2 minutes, then serve it in the flat plates, the risotto should be flat, spread out on the flat plate.

9. you can add a little grated cheese on top of the risotto, or, if you like, a few drops of Italian BALSAMIC VINEGAR.