- 350 g Carnaroli rice
- 80 g butter
- 60 g Grated Grana Padano Dop
- half onion
- beef broth
- dry white wine
For the recipe for risotto with salt, prepare the Milanese risotto: chop the onion and let it dry
in 30 g of butter for 3-4 minutes: it must become translucent without taking on color; add the rice and toast it for 2 minutes, then wet it with white wine; when it has evaporated, pour a ladle of broth and cook it in 18-20 minutes, gradually adding the broth and, after 10 minutes, 1 sachet of saffron diluted with a drop of water. Finally, keep it out of the heat with the grated parmesan and the rest of the butter. Once cool, let it rest in the fridge for 8 hours. Place a non-stick pan with a little butter on the fire and, when it is hot, distribute a portion of risotto, spreading it in a thin layer.
Toast the risotto for about ten minutes over medium heat; turn it over with the help of a plate or lid, and let it brown on the other side. Serve it immediately, complementing to taste with a light cheese fondue.
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