Classic Italian risotto made creamy with saffron, butter, and Parmesan cheese for a rich and comforting dish.
Ingredients for 3 people:
500 gr of rice (Carnaroli or Vialone nano),
150 gr of butter,
50 gr of Parmesan cheese,
1 onion,
1 sachet of saffron,
1.5 liter of meat broth,
Salt,
Risotto alla Milanese
Preparation
Cut the onion very fine and put it in a pan with a high edge, with ¾ of the butter. Cook it over very low heat, so that it does not take color.
Add the rice, raising the heat slightly, and let it flavor, stirring constantly. Extend with part of the broth, so as to completely cover the rice, add salt. Stir occasionally, topping up the pot with broth, when needed, and add salt.
Meanwhile, dissolve the saffron in ½ glass of broth and add it when the rice is almost cooked. Once cooked, stir in the remaining butter and Parmesan cheese, mix, cover and let it rest for a few moments before serving.
