Recipes
Milanese Risotto
27
Jul
Jul
Milanese Risotto
Ingredients
- 2 espresso cups risotto rice
- 2 teaspoons olive oil
- 1 espresso cup white dry wine
- 1/2 piece small onion, peeled and chopped
- 1 1/2 mugs hot chicken broth
- 1 espresso cup mascarpone Italian cream
- 1 espresso cup parmesan cheese, grated
- 1/2 teaspoon saffron
- salt and pepper
Instructions
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In a second large pan, heat olive oil on medium-high setting until it smokes. Add onions and sauté until translucent.
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Pour I rice and toss well for 3 minutes. rice should be well coated in oil. Add your saffron and white wine. Toss for 4 to 5 minutes giving the rice time to absorb wine.
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Use a ladle to slowly pour a bit of broth into the risotto base. Stir and repeat each time the liquid is absorbed after about 15 to 20 minutes, the rice should be cooked.
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The only way to know for sure to taste it should not be aldente but soft. If not add a bit more broth. Add a pinch of salt and pepper per person.
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Once the rice is cooked and tender, reduce the heat into minimum. Add your cheese and mascarpone cream. Mix until the cream and cheese have melted. Serve immediately.