Risotto Milanese
Creamy Risotto in 30 minutes. Bring the Italian cuisine live at your kitchen. According to legend, this dish was first created sometime in the 16th century, during the construction of Duomo.
Risotto Milanese
Ingredients
- 100 gr arborio rice or carnaroli
- 50 gr onion diced
- 25 ml olive oil extra virgin
- 12 gr butter (for saute)
- 60 ml white wine
- 400 ml vegetable broth
- 35 gr butter cutted in dices
- 100 gr parmesan cheese
- ½ pinch saffron
Instructions
- Preheat a low pot at medium heat.
- Add the olive oil, the butter and the onion and saute for 2-3 minuntes mxing with a wooden spatula.
- Add the rice in and keep cooking for another 1-2 minutes and keep mixing so that nothing get's burned.
- Add wine in to cool things down.
- In a differnet pot heat up the veggie broth.
- Add 50 ml of the broth in the rice and mix frequently untill all the broth is drained by the rice. Repeat the process 2-3 times.
- Add saffron in and keep the process untill you run out of broth. Taste the rice and remove from fire if ready. Add the butter and mix till is combined.
- Add the parmesan cheese and mix till it's totally melted and risotto it's glazed.
- Add salt and pepper, mix again and serve !
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