Risotto alla Milanese
4 servings
25 minutes
A combination of cold tomatoes and warm, a little bit sticky risotto exacerbates And So sharp taste feelings .
1
Dissolve a pinch of saffron in 50 ml of boiling water. Finely chop the onion, garlic, and leek.
- Saffron: pinch
- Onion: 200 g
- Garlic: 2 cloves
- Leek: 100 g
2
In a mixture of 100 g of butter and 50 ml of olive oil, sauté the onion until almost translucent softness, add garlic and leek, and sauté until the garlic aroma appears. During this time, the leek will become soft. Add the rice and fry it with the vegetables for two to three minutes. The rice should thoroughly absorb the oil.
- Butter: 120 g
- Olive oil: 50 ml
- Onion: 200 g
- Garlic: 2 cloves
- Leek: 100 g
- Rice: 400 g
3
Pour a third of the broth, white wine, and cook the rice, stirring constantly. Once the broth boils, reduce the heat so that the liquid simmers gently. Cook, stirring continuously and adding broth. After five minutes, pour the saffron infusion into the rice and continue the process of stirring and adding broth.
- Chicken broth: 1.5 l
- Dry white wine: 200 ml
- Saffron: pinch
4
After fifteen minutes, you can start testing the rice, and as soon as it seems almost ready, with just a bit of firmness left inside, you should salt and pepper the risotto, mix it with finely chopped parsley, add a little more broth, the remaining butter (20 g), and cook for two minutes, stirring.
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 20 g
- Chicken broth: 1.5 l
- Butter: 120 g
5
Remove from heat and serve on plates, adding a bit of salad made from finely chopped fresh tomatoes mixed with olive oil and a small amount of chopped onion, and sprinkle with grated parmesan.
- Tomatoes: 100 g
- Olive oil: 50 ml
- Onion: 200 g
- Parmesan (Parmigiano Reggiano): 50 g
