|rice — 50 grams|
|onion — head|
|garlic — 1-2 cloves|
|sunflower oil — for frying|
|dry wine — 2 spoons|
|saffron — to taste|
|chicken broth — glass|
|hard cheese — 20 grams|
|butter — spoon|
|salt and pepper — to taste|
Risotto requires a special, large rice that can absorb a lot of water. Without it, you will not get the desired viscous consistency.
How to make Saffron Risotto in Milanese
Risotto occupies an important place in Italian cuisine. We will prepare a saffron risotto, also called «Milanese style».
Minced garlic and onion passer in a frying pan in vegetable oil. As soon as the pieces become soft and transparent, add the rice. With continuous stirring, fry the rice for no more than a minute. Pour in a couple of spoons of wine (take dry white).
We use hot broth, so warm it up in a saucepan in advance. As soon as the alcohol evaporates, add the broth 3-4 tablespoons of broth. Continuously stirring, we are waiting for the absorption of the broth. Add a few more spoons and repeat the procedure. Important — you can’t add it all at once, but only in parts!
Once you have poured half of the broth, then sprinkle the rice with saffron. We continue to gradually add the broth.
Together with the last portion, we send butter and grated cheese to the frying pan. Mix quickly and remove from the heat — the risotto should have a slightly liquid consistency.