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Elda Avila

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Recipe

Risotto alla Milanese

1h
Half
26
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This risotto tastes delicious, with the taste of saffron and Parmesan cheese.
Learn more about Elda Avila

Ingredients

6 portions
  • 6 cups chicken soup
  • 1 onion, chopped girl
  • 150 grams butter
  • 2 cups risotto rice, arborio
  • 125 milliliters dry white wine
  • 1 pinch saffron
  • 125 grams parmesan cheese, grated

Preparation

Heat the broth. In a large saucepan season the onion with 100 g of butter until smooth. Add the rice and season one minute with a wooden spoon.
Add a third of the broth and the wine to the pan with the rice over medium heat, cook until the liquid is absorbed, about 5 minutes. Add another third of the broth and stir with the spoon for 10 or 12 minutes.
While putting the saffron in the remaining broth and let it saffron give a rich flavor and color to the broth. When all the liquid has been absorbed, put the broth with saffron, salt and pepper and stir until it thickens like 20 minutes more.
The rice should be soft but firm and the mixture creamy, remove from the heat and add the rest of the butter and the parmesan cheese. Serve immediately.

PRESENTATION

Garnish with sliced ​​parmesan.

TIPS

It can be made in a saucepan with Teflon so that it does not stick.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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