Risotto Milanese
Italian famous risotto in the Milan. It is enough, you have saffron at home. A very simple and easy recipe, and also healthy. Follow recipe.
Ingredients: simple, total time: 25 min. 6 servings.
30 g of minced beef or ox marrow
2–3 liters of restricted boiling broth: it must not be “cube”
2 Tablespoons of light and dark roast beef fat (if missing, increase the marrow up to 60 g)
A small finely treated onion
A tuft of saffron pistils or a sachet of saffron
salt to taste
abundant grated Parmesan cheese
50 g of butter
Preparation:
Put the marrow, butter, roast fat and onion in a saucepan, cook over low heat until the onion has a golden color. Add the rice and mix it well so that it can absorb the seasoning.
At this point, raise the heat and start pouring the boiling broth into ladles over the rice, continuing to stir regularly with a wooden spoon.
As the broth evaporates and is absorbed, continue to cook over a high heat, gradually adding more broth in ladle. Until cooked, making sure that the rice remains al dente (cooking from 14 to 18 minutes approximately, depending on the quality of rice used).
When it is two thirds cooked, add the saffron pistils previously dissolved in the broth: however, if you use saffron powder, it must be added at the end of cooking so as not to lose its aroma.
When cooked, add the butter and Parmesan and leave to stir for a few minutes.
Season with salt. The risotto must be quite liquid (“on the wave”), with the grains well divided, but linked together by a creamy whole. It is important to never add wine, which would kill the saffron scent.
Do not cook more than seven / eight portions at a time.
Buon appetito!
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