Risotto Milanese
[1] Crush the saffron by hand as you add it.
[3] Start by simmering with plenty of liquid, and after 10 minutes, gradually add more liquid while simmering.
[3] Start by simmering with plenty of liquid, and after 10 minutes, gradually add more liquid while simmering.
How to make it
1
Fry the butter and onions (A) in a heated pan, and when they have softened, add the saffron, Italian rice, and white wine
2
Add 200cc of basic bouillon to [1] (low heat)
3
After 6 minutes, add 250cc of the basic bouillon. Mix thoroughly and repeat this process three times over the course of 10 minutes (250cc x 3 times)
4
After a total of 18 minutes of simmering, add the butter, Parmesan cheese, and a pinch of salt from (B) and mix well
5
Place on a plate and sprinkle with Parmesan cheese and Italian parsley to finish
Ingredientsfor 3 people
-
- Basic bouillon
- 1200cc
-
[A]
- butter
- 10g
-
- Finely chopped
- 50g
-
- saffron
- a pinch
-
- Italian rice
- 1.5 cups
-
- White wine
- 85g
-
[B]
- butter
- 70g
-
- Parmesan cheese
- 80g
-
- salt
- a pinch
-
- For finishing with Parmesan cheese
- A little
-
- Italian parsley for garnish, finely chopped.
- a pinch
[PR]
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