Saffron rice (risotto alla milanese)
Ingredients for two servings:
2 small shallots
300 gr. rice arborio
50 gr. grated parmesan cheese
50 gr. butter
1/2 cup white dry wine
3-5 tbsp. teaspoons olive oil
1-1.5 liters. hot chicken or vegetable broth (broth, salt and fragrant herbs)
2 bags of saffron powder
Preparation: To begin with, tear the saffron in 100 ml. stir and stir for 10-15 minutes. Fry the onions until golden brown in olive oil, then add the dry rice (rice must be dry, since it contains, we need, starch) and give it a little fry and absorb the olive oil. Add the wine to the rice and mix thoroughly until the rice evaporates.
After that, we use the first ladle of hot broth ... with rice stirring constantly or best shaking, as when shaking the rice grains are enveloped. Arborio rice, on the average, is cooked for 17 minutes, so after adding the first log ladle and within the next 15 minutes, add 2-3 more drafts of broth, without intermixing our risotto.
After 15 minutes, add the grated Parmesan and butter, mix everything thoroughly and shake and leave again for 1-2 minutes. To check the readiness of the risotto and the desired consistency, swipe it with a spoon, and if you see that it leaves a pattern that gradually disappears, it means that your risotto is ready.
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