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Milanese risotto
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
5 servings
Bruna Freire
@brunafreirecozi- Ingredients
- Recipe
- Arborio rice1 cup
- Vegetable broth1/2 l
- Grated Parmesan Cheese1 cup
- Butter2 tablespoon
- Saffron1 teaspoon
- Dry white wine1 cup
- White onion1 unit(s)
- Start by heating the vegetable broth and leaving it on low heat.
- In a pan, add the olive oil and the chopped onion and sauté until translucent.
- Add the arborio rice and sauté for 1 minute.
- Then add the white wine and let the alcohol evaporate. (You'll know when it's evaporated if you fan the steam from the pan towards your nose and don't feel the sour aroma.)
- Add the saffron and mix until the rice is a bright yellow color.
- Then add the broth with ladles little by little and do not stop stirring, this agitation will make the rice release starch and will provide the creamy texture that we love so much in risotto.
- When the rice is al dente, turn off the heat, add the cold butter and grated Parmesan cheese and mix well.
- It's ready, now just serve! If you are a cheese lover, add a little more to finish the dish.
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