Risotto alla Milanese

Figure 400 grams
Chicken broth 1, 5 liters
Parmesan cheese 50 grams
Onions 200 grams
Leeks 100 grams
2 cloves garlic
Saffron on the tip of a knife
Tomatoes 100 grams
Butter 120 grams
Olive oil 50 ml
Dry white wine 200 milliliters
Parsley 20 grams
Salt to taste
Ground black pepper to taste

How to:

1. Dilute 50 ml of boiling water a pinch of saffron. Onions, garlic and leeks finely chopped.

2. On the oil mixture (100 g of butter and 50 ml olive) fry until almost transparent soft onions, add garlic and leeks and fry them until the garlic odor. Leek during this time will have time to become soft. Add the rice and fry it with vegetables two or three minutes. Rice should thoroughly oiled.

3. Pour a third of the existing stock, white wine and cook the rice, stirring constantly. Once the soup boils, the fire should be reduced. The liquid is only slightly pobulkivala. Cook, stirring constantly and adding broth. After five minutes, pour in the rice and saffron infusion to continue the story with stirring and topping up the broth.

4. Fifteen minutes later, you can start trying to figure, and as soon as you feel that it is almost ready, but somewhere inside risinki still lurks a little hardness, it is necessary to add salt and pepper risotto, stir it with finely chopped parsley, add a little -chut broth, butter residue (20 g), two minutes to cook, stirring occasionally.

5. Remove from heat and arrange on plates, adding every little salad of finely chopped fresh tomatoes, mixed with olive oil and a small amount of chopped onions and sprinkle with grated Parmesan cheese.


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