Risotto alla Milanese (saffron)

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Ingredients (per 4 person)
400g of rice per head, 1 onion, 1 / 2 cup dry white wine, 1 liter of broth, Parmesan cheese grated, 2 nuts of butter and 1 sachet of saffron.

Conduct recipe

Cut into thin slices and place the onion in a pan with low edges ia a cook with a tablespoon of oil and a knob of butter. When you pour the golden rice and stir for about a minute and add all at once all the wine and let evaporate very well. Insert with a ladle of hot broth, stirring, cook the rice for a period of about 20 minutes. E 'essential mix the rice to allow the grains to come into contact with the bottom of the pot and cook evenly. When missing something like 2 minutes at the end of cooking, dissolve in a ladle of broth saffron. Pour it on rice and mix it well. Extinguish the fire, add a knob of butter and parmesan. Mix again and leave it "whisk for one minute.

Proposal by: radiosity