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Saffron risotto

    

Creamy delicacy, also known as Milanese risotto (Risotto alla Milanese).

Cook

No. of servings

4

Ready in

40 min.

Difficulty

low

 

 

beef stock1.05quart1litre
dry white wine6.75tbsp1decilitre
milled rice1.1lb500grams
onion7oz200grams
parmesan3.5oz100grams
saffron0ozgram
unsalted butter5.25oz150grams

1. 

onion 7 oz (200 g)  unsalted butter 1.75 oz (50 g)

Finely chop a medium sized onion and fry until soft in a small amount of butter

2. 

milled rice 1.1 lb (500 g)

Add two cups of rice and fry for about two minutes.

3. 

saffron  dry white wine 6.75 tbsp (100 ml)  beef stock 1.05 quart (1000 ml)

Add a cup of dry white wine and a pinch of saffron. When the wine is evaporated, pour beef broth until the rice is cooked.

4. 

parmesan 3.5 oz (100 g)  unsalted butter 3.5 oz (100 g)

Add the grated parmesan cheese and a little butter. Stir until dissolved, creating a creamy consistency.

Bon appetit!

 

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