Risotto alla Milanese
Not just Risotto... the Classic Risotto alla Milanese!
For 2 Person(s)
For the Risotto:
- 1/2 pound risotto Arborio
- 1 small onion finely chopped
- 1 stick of butter
- 1 cup white wine
- grated Parmigiano cheese
- pinch of saffron
- cups several cups of chicken broth
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- In a large pan melt 1/2 stick of butter and let it melt.
- Add the chopped onion and saute` until the onions is translucent.
- Add the arborio rice and mix well into the butter and onion.
- Add the wine. When the alcohol is completely evaporated add a 1 cup of chicken broth. At this time also add the saffron filaments and mix well. The rice will begin to turn yellow.
- Do not let the rice get dry. Continue to add chicken broth a bit at the time while you continuously stir the rice.
- When the white internal part of the rice has disappeared and the rice is soft and fluffy, you are ready for process of Mantecare.
- Add the additional 1/2 stick of butter (soft) and three Tbs of Parmigiano cheese to the rice. Mix well until the butter is completely melted and serve by adding another sprinkle of Parmigiano cheese.
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