I like to pamper my household with risotto Milanese - boiled rice in broth with saffron. The dish has a very beautiful name, but in fact it is just rice with spicy notes of spices and a delicate taste of butter.
Ingredients
- Round rice - 350 g
- Chicken broth - 1 l
- Saffron - 15 g
- Onion - 1 piece
- Butter - 125 g
- Wine (dry white) – 200 ml
- Parmesan - 150 g
Step-by-step cooking recipe
Pour 50 g of broth into a glass and dissolve saffron in it. Chop the onion, put half the butter in a preheated frying pan and fry the onion until half cooked.
Add rice to onion and butter. Stir until the rice has absorbed all the oil.
Add a glass of wine to the rice, keep stirring constantly. As soon as the wine evaporates, put the risotto on medium heat and add the broth in portions without stopping stirring. The broth has evaporated, add a new portion and so on until the rice is completely cooked.
When the rice is ready, pour in the broth with saffron, add the rest of the butter and Parmesan cheese. Mix well, cover and set aside for 5-10 minutes and serve.
When serving, you can decorate with a sprig of parsley or sprinkle with a pinch of grated cheese.
