Risotto alla Milanese
4 servings
25 minutes
Risotto alla Milanese - in our "Golden Thousand"! The simplest and tastiest dish. You just need to choose good parmesan and dry white cheese. And don't forget about saffron.
1
Prepare the necessary ingredients.
2
Chop the onion.
- Onion: 200 g
3
Melt 60 g of butter in a pan.
- Butter: 110 g
4
Add finely chopped onion and sauté on low heat until softened.
- Onion: 200 g
5
Add rice and cook for 1-2 minutes.
- Arborio rice: 500 g
6
Then pour in the wine.
- Dry white wine: 100 ml
7
Add ground saffron.
- Saffron: 0 g
8
To salt.
- Salt: to taste
9
Increase the heat and stir while extinguishing until the liquid is absorbed.
10
Add half a ladle of hot broth, stir, and let the rice absorb moisture without drying out. Gradually add broth while constantly stirring to prevent the rice from sticking to the bottom.
- Chicken broth: 1.5 l
11
When the rice is ready, remove from heat, stir in the remaining butter and grated parmesan.
- Butter: 110 g
- Grated Parmesan cheese: 100 g
12
Serve decorated with freshly ground pepper and parmesan.
- Freshly ground black pepper: to taste
- Grated Parmesan cheese: 100 g
