Risotto alla Milanese
Ingredients
- 200 grams carnaroli rice
- 1⁄2 white onion
- 2-3 tablespoons olive oil
- 1-2 gram saffron
- one shot of white wine
- 1 liter hot water
- 60 grams grated parmesan cheese
- 60 grams fresh goat butter (frozen)
- pistachio (preferably)
- salt (preferably)
- pepper (preferably)
Instructions
- Heat water and add a pinch of saffron to make the broth.
- In a pot, heat olive oil.
- Score the onion from the inner side and season with salt.
- Add the onion into the frying pan and sweat it over low heat, for a few minutes and remove it.
- Turn the heat up and add the rice and sauté, until golden.
- Deglaze with wine and let it evaporate.
- 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.
- While cooking, add a pinch of saffron.
- The cooking procedure lasts 17-20 minutes.
- When ready, remove from heat. There should be enough moisture. Add parmesan cheese and butter. Mix.
- 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