Elda Avila

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Recipe

Risotto alla Milanese

Name: Risotto alla Milanese
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Italiana
Ingredients: 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

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Elda Avila

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To print

This risotto tastes delicious, with the taste of saffron and Parmesan cheese.

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Ingredients

6 portions

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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.