Risotto Milanese
[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.
[3] First, simmer with plenty of water, and after 10 minutes, gradually add more moisture and simmer.
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
-
- Basic Bouillon
- 1200cc
-
[A]
- butter
- 10g
-
- Chop the onion
- 50g
-
- saffron
- A pinch
-
- Italian rice
- 1.5 cups
-
- White wine
- 85g
-
[B]
- butter
- 70g
-
- Parmesan cheese
- 80g
-
- salt
- A pinch
-
- For finishing parmesan cheese
- A little
-
- Italian parsley for finishing, minced
- A pinch
[PR]
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