Risotto Milanese

Risotto Milanese


Figure 400 g
Chicken broth 1.5 L
Parmesan cheese 50 g
Onions 200g
Leeks 100g
Garlic cloves 2
Saffron on the tip of a knife
Tomatoes 100 g
Butter 120g
Olive oil 50 ml
Dry white wine 200ml
Parsley 20 g
Salt to taste
Ground black pepper to taste


1. Dissolve 50 ml of boiling water a pinch of saffron. Onions, garlic and finely chopped leeks.
2. In the oil mixture (100 grams of butter and 50 ml olive) fry until almost transparent soft onions, add garlic and leeks and fry them until the garlic flavor. Leek during this time will have time to become soft. Add the rice and fry it with vegetables two or three minutes. Rice should be thoroughly oiled.
3. Pour one-third of the existing stock, white wine and cook rice, stirring constantly. Once the soup boils, the fire must be reduced. To the liquid slightly pobulkivala. Cook, stirring constantly and adding broth. Five minutes later, pour in the rice and saffron infusion to continue the story with stirring and topping up the broth.
4. Fifteen minutes later you can begin to try to figure, and as soon as you feel that it is almost ready, but somewhere inside risinki still lurks a little hardness, it is necessary to add salt and pepper risotto and mix it with finely chopped parsley, add a little -chut broth, butter residue (20 g), two minutes to cook, stirring occasionally.
5. Remove from the heat and arrange on plates, adding a little lettuce into each of finely chopped fresh tomatoes, mixed with olive oil and a small amount of chopped onions and sprinkle with grated Parmesan cheese.

Risotto Milanese


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