ITALIAN RISOTTO MILANESE
YOU WILL NEED:
- 375g ( 120z ) long grain rice
- 60g ( 2 oz ) Butter 1 large onion
- ½ cup dry white wine
- 3 cups hot water
- 2 chicken stock cubes
- ½ teaspoon saffron
- 30g ( 10z ) butter, extra
- 2 tablespoons grated parmesan cheese
- Salt
- pepper
ITALIAN RISOTTO MILANESE RECIPE:
Heat butter in a pan, add peeled and finely chopped onion. Cook until onion tender, stirring gently. Add rice to the pan, and stir until is well coated with the butter mixture.
Add wine and 1 cup of hot water, and add saffron and crumbled stock cubes. Stir well, and bring to a boil. When the water has almost evaporated add another 1 cup of the hot water; stir well again, and bring to a boil. When this water has almost evaporated, stir in re remaining hot water; reduce the heat, and cook until this water has been absorbed. Cooking time is about 20 minutes from the time the first cup of hot water is added. Cook the rice uncovered during this time.
Stir in extra butter, parmesan cheese, salt, and pepper, and stir gently until the butter melts.
Serves 6
Also Read: ITALIAN SUPPLI
