Risotto alla Milanese
Risotto alla Milanese
Ingredients
Instructions
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Heat water and add a pinch of saffron to make the broth.
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In a pot, heat olive oil.
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Score the onion from the inner side and season with salt.
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Add the onion into the frying pan and sweat it over low heat, for a few minutes and remove it.
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Turn the heat up and add the rice and sauté, until golden.
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Deglaze with wine and let it evaporate.
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Add the broth, don’t cover the whole rice with water and stir well. When the rice absorbs the water, add some more. Keep doing this during cooking.
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While cooking, add a pinch of saffron.
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The cooking procedure lasts 17-20 minutes.
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When ready, remove from heat. There should be enough moisture. Add parmesan cheese and butter. Mix.
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Season with salt and pepper. Serve in a shallow plate with coarsly ground pistachio, some parmesan cheese, some saffron flowers and olive oil.
risotto, rice