Print Options:

Risotto alla Milanese

Cooking method
Κατηγορία ,
Difficulty Intermediate
Preparation time: 10 min Cooking time: 20 min Ωρα ξεκούρασης: 5 min Total time:: 35 mins
Portions 2
  • 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)
  1. Heat water and add a pinch of saffron to make the broth.
  2. In a pot, heat olive oil.
  3. Score the onion from the inner side and season with salt.
  4. Add the onion into the frying pan and sweat it over low heat, for a few minutes and remove it.
  5. Turn the heat up and add the rice and sauté, until golden.
  6. Deglaze with wine and let it evaporate.
  7. 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.
  8. While cooking, add a pinch of saffron.
  9. The cooking procedure lasts 17-20 minutes.
  10. When ready, remove from heat. There should be enough moisture. Add parmesan cheese and butter. Mix.
  11. Season with salt and pepper. Serve in a shallow plate with coarsly ground pistachio, some parmesan cheese, some saffron flowers and olive oil.
Keywords: risotto, rice