Risotto Milanese

Italian
risotto
Kataoka Mamoru
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[1] Smash the saffron in with your hands.
[3] First, simmer with plenty of water, and after 10 minutes, gradually add more moisture and simmer.
Cooking time: 25 minutes
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How to make it
1

Fry the butter and onions from A in a hot pot, and when they're softened, add saffron, Italian rice and white wine.

2

Add 200cc of basic bouillon to [1] (low heat).

3

After 6 minutes, add 250cc of basic bouillon. Mix well all over and over again three times over a period of 10 minutes (250cc x 3 times).

4

After a total of 18 minutes have passed since the simmering began, add butter from B, Parmesan cheese, and a pinch of salt and mix well.

5

Place on a plate and sprinkle the finished parmesan cheese and Italian parsley on top.

Ingredients for 3 people

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