Risotto milanese
Peel the onion and cut it into small cubes.
Heat 2 tablespoons in a pot and braise the
onion cubes lightly. Add the risotto and stir until
translucent. Now add the white wine and constantly
stir until the fluid is vaporized.
ITALy
Use about 3 scoops of the broth (chicken or vegetable)
and allow to reduce while stirring. Add the rest of the
broth little by little and let the rice soak on a low heat.
The rice is done when showing a soupy texture but
still being firm to the bite. This takes about 20-25 minutes.
Dissolve the saffron threads in warm water and add
them to the risotto, stir in the rest of the butter, the freshly
grated parmesan, and season with salt and pepper.
400 G
1
1L
4 Tbsp
100 ml
2G
75 G
risotto (Italian rice)
onion
chicken/vegetable broth
butter
white wine
saffron threads
parmesan
Salt
pepper