Risotto with Pumpkin
80 recipes
My risotto Milanese
ingredients
servings
4
Vialone nano rice
300 grams
Onions
1 unit
Clarified butter
10 grams
Chicken broth
1 liter
Parmigiano cheese
40 grams
Saffron in pistils
16 unit
White wine
1 coffee cup
first courses from Italy - Lombardia
My risotto Milanese
My risotto Milanese
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
He could miss the blog of a Milanese dadozione, eating gluten and cites the risotto as her main course its personalissimissima version of risotto Milanese? Of course not! Ours is lactose-free, but no less Charmin
preparation
step 1
About 2 hours before starting to prepare the risotto put the saffron in a coffee cup with hot broth or acclimatize.
step 2
ideally for two hours Let it brew, but it only takes just 30-40 minutes.
step 3
To prepare the risotto thinly sliced onion and let it become transparent in a teaspoon of ghee, take some time and do it over low heat.
step 4
As soon as the onion is cooked, add the rice slightly raise the heat and toast the rice until the grains are not translucent.
step 5
Pour the white wine or a ladle of broth, let evaporate again and drag the flame.
step 6
Bring to a cooking according to the time indicated on the packaging of rice, adding broth a little at a time.
step 7
At 5 minutes from the end also add a cup of coffee with linfusione of saffron stigmas.
step 8
After cooking remember that must be allonda and wipe away a little in the process of creaming turn off the heat and add the remaining teaspoon of ghee and Parmesan.
step 9
Give some vigorous stirred to mix and stir the ingredients, cover and let stand a few minutes.
step 10
Give unultima mixed before serving and finish with more Parmesan cheese if necessary.
step 11
Prepare a good meat broth, adding some saffron pistil maybe as well as meat, celery, carrots and onion.
step 12
Matches dallacqua cold and simmer for a long time and preparatene in large quantities.
step 13
Do it to cool, remove any excess fat that rises to the surface and porzionatelo in plastic cups, freeze them and keep them always ready for soups and risottos.
