Ingredients
- 1 L meat broth
- 320 g Carnaroli rice
- 2 sachets of saffron powder
- saffron pistils
- grated cheese
- butter
- onion
- dry white wine
For the Milanese risotto recipe, chop 30 g of onion and sauté in a saucepan with a knob of butter, without letting it brown. Add the rice and toast it for 2 minutes. Add half a glass of white wine.
Wet the rice with 2 ladles of boiling broth and cook it in about 15-17 minutes, adding the rest of the stock as it dries. Halfway through cooking, dissolve the saffron powder in a ladle of broth and add it to the rice. Stir in 50 g of cheese and 80 g of butter. Let stand for 2 minutes. Complete with saffron pistils before serving.
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