Risotto alla milanese

Ingredients

 

•      300g rice
•      80g butter
•      50g dry white wine
•      1L beef broth
•      40g onion
•      2 saffron sachets
•      60g grated Parmesan cheese

 

Cooking: 30 min               Level: medium               Doses: 4 people          

 

Preparation

Finely chop the onion and let it dry in a pan over very gentle heat for 5 minutes with 20g of butter.

 

Add the rice and toast over high heat for 1 minute, stirring

Wet the rice with white wine and let it evaporate. Pour the boiling broth a little at time, stirring occasionally. Halfway though cooking add saffron. Put the salt if is necessary.

Remove the pan from the heat, add the remaining cold butter and the cheese; stir it, mixing, making it soft and creamy. Let it rest for 1 minute with the lid. The dish is ready!