Risotto alla "Milanese"
 SERVE |
 TIME |
 DIFFICULTY |
| 4 | 25 min | Easy |
Ingredients:
- 300 gr. of Rice (pleae do not use basmati rice!) Arborio rice is perfect.
- 80 gr. Butter.
- 40 gr. of Onion.
- 10 Cl. of dry white wine.
- Saffron.
- 1 Lt. of Stock.
- 60 gr. of Parmesan cheese.
- Salt.
Method:
- Chop very finely the onion and cook it on a very low fire with 20 gr. of butter.
- After 3-4 minutes add the rice and toast it for a minute stirring with a wooden spoon.
When you cannot hold anymore the rice between your finger tips it means the rice is toasted right.
- Add the white wine and let it evaporates.
- Cook adding the stock one ladle at the time, stir continuously and when the rice is half way cooked add the saffron (half of a tablespoon).
- When the rice is done take out from the fire and whisk with some butter first and with the parmesan cheese.
The rice must be creamy and soft
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